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Honey Tangerines and Kumquats with Walnuts and Shaved Celery

The combination of walnuts, cheese, and refreshing citrus makes this a fine after-dinner palate cleanser. We used honey tangerines, but clementines work just as well; both fruits are members of the mandarin-orange family.

  • Servings: 4

Photography: Reed Davis

Source: Annual Recipes 2003


  • 3 honey tangerines
  • 6 kumquats (about 2 ounces)
  • 4 stalks celery
  • 1 1/2 ounces shelled walnut halves (about 1/2 cup)
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 ounce Pecorino Romano cheese


  1. Using your hands, peel tangerines, and separate fruit into segments; pop out seeds, and place segments in a medium bowl. Slice kumquats into very thin rounds, and remove seeds. Add to bowl.

  2. Using a mandoline or sharp knife, slice celery thinly on the bias. Add to bowl with fruit. Toss in walnuts.

  3. In a small bowl, whisk together lemon juice and oil; season with pepper. Drizzle over citrus mixture in bowl, and toss to combine. Divide among four salad plates. Shave cheese over each salad, and serve immediately.


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