15 minutes
This vibrant and refreshing salad combines the peppery crunch of radishes with the sweet, juicy burst of oranges.
Radishes, thinly sliced
0 bunches
Oranges, peeled and segments cut out
each
tablespoons
to taste
Black Pepper, freshly ground
to taste
Flat Leaf Parsley, freshly chopped
for garnish
Mint, freshly chopped
for garnish
1. Clean and Slice Radishes
Clean your radishes thoroughly under running water to remove any dirt. Using a sharp knife, thinly slice the radishes into rounds. Place the sliced radishes in a serving bowl.
2. Prepare Oranges
Peel the oranges, making sure to remove all the white pith. Cut out each segment over a bowl to catch any juice. Add the orange segments to the bowl with the radishes.
3. Drizzle with Olive Oil
Drizzle two tablespoons of olive oil over the radish and orange mixture. Toss gently to coat everything evenly.
4. Season with Salt and Pepper
Season the salad with a pinch of salt and a few grinds of black pepper to taste.
5. Garnish with Fresh Herbs
Garnish the salad with freshly chopped herbs like parsley or mint.
Look for radishes that are firm and bright in color, with no blemishes. For citrus, select heavy, plump fruits that indicate juiciness, and opt for a variety of colors and flavors.
Use fresh citrus juice as the base, whisk in high-quality extra virgin olive oil for a smooth emulsion, and season with sea salt, pepper, and a touch of honey or agave, adjusting to taste.
Season the radishes with salt before adding the dressing, and adjust seasoning after tossing with dressing if necessary.
To maintain the crispness of the radishes and freshness of the citrus, serve the salad right after dressing.
Slice your radishes thinly for the perfect crunch and a delicate bite using a mandoline. Cut the citrus into supremes for a professional presentation and pleasurable texture.
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