15 minutes
A crisp and refreshing salad featuring thinly sliced radishes, juicy citrus segments, and crunchy hazelnuts, all dressed in a bright and zesty lemon and olive oil dressing.
Watermelon Radish, thinly sliced
each
tablespoons
tablespoons
to taste
Black Pepper, freshly ground
to taste
Oranges, peeled and segmented
each
Hazelnuts, toasted, loose skins removed, coarsely chopped
cups
1. Prepare and Dress Radishes
Thinly slice the radishes into delicate, translucent rounds. In a mixing bowl, combine the radish slices with olive oil and lemon juice. Season with kosher salt and freshly ground black pepper. Toss until evenly coated.
2. Segment the Oranges
Trim away the peel and pith from the oranges. Over a bowl, segment the oranges, allowing the segments and any juice to fall into the bowl. Squeeze the remaining juice from the membranes into the bowl.
3. Combine and Adjust Seasoning
Add the toasted hazelnuts to the bowl with the orange segments and juice. Gently stir to combine. Taste and adjust the seasoning with additional olive oil, lemon juice, salt, or pepper if needed.
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