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Home > Restaurants > Recipes > Arugula Salad With Kumquats and Hazelnuts

Arugula Salad With Kumquats and Hazelnuts

Provided by: Chef Jesse Schenker
Served at: Recette

  • Type of Dish: Salads
  • Servings: 4 to 6
  • Special Requests: Healthy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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A simple salad by Recette chef-owner Jesse Schenker enhanced with kumquats, mint, hazelnuts and dressed with a vinaigrette acidified with another seasonal citrus, the aromatic Meyer lemon.


3/4 cup whole kumquats
1/5 cup extra-virgin olive oil, plus 1 tsp. for coating
Kosher salt
Juice of 1 Meyer lemon (regular lemon may be substituted)
1/4 pound arugula
3/4 cup hazelnuts, toasted and crushed, skins removed
1 handful fresh mint, washed and picked


Place a shallow pan of water on the bottom oven rack to prevent the kumquats from drying out, and preheat to 400. (1) Toss kumquats with a teaspoon of oil and a pinch of salt, and place them in a baking pan on an upper rack. (2) Roast for 10 minutes. In the meantime, whisk together 1/4 cup extra-virgin olive oil and the lemon juice and season to taste; reserve. (3) In a large bowl, combine the arugula, hazelnuts, mint, and kumquats. Dress with approximately 1/4 cup of vinaigrette, or to taste, and toss well. Season to taste. 

 See Also: In Season: Recette’s Arugula Salad With Kumquats and Hazelnuts

(Published 2013)

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