ORANGE, RADISH, AND MINT SALAD
Steps:
- Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
- In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.
CARROT, ORANGE AND RADISH SALAD
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.
ORANGE AND RADISH SALAD
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. (Remove all the white pith from the orange with a sharp paring knife and then, holding the orange in one hand, run the knife around each segment inside the membrane. Do this over a small bowl to catch the juice.) Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.
ORANGE, RADISH AND OLIVE SALAD
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
- Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.
ORANGE AND RADISH SALAD
Categories Salad Side Orange Spice Radish Summer Cinnamon Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a first course
Number Of Ingredients 9
Steps:
- In a small bowl stir together lemon juice, orange-flower water, sugar, cinnamon, cayenne, and salt until sugar is dissolved.
- With a serrated knife cut away orange peels and pith, discarding them, and cut oranges crosswise into 1/4-inch-thick slices. Arrange orange slices on a platter and pour lemon juice mixture over them. Let orange slices macerate 30 minutes.
- Trim radishes and halve lengthwise. Cut radishes into thin half circles and scatter over orange slices. Garnish salad with radish leaves.
ORANGE AND OLIVE SALAD
Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
- In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g
ORANGE AND RADISH SALAD
The marriage of radish and orange punches way above its weight as a salad. This version is based on one James Beard collected. Alice Waters, the founder of Chez Panisse, has a recipe, too. So does Paula Wolfert, who dedicated her nine cookbooks to Mediterranean cuisine. Their inspiration came from countless Moroccans who have this salad in regular rotation, often with orange flower water. This recipe leaves it out, opting for a simpler but still refreshing salad that requires careful, precise preparation of the oranges and the radishes to make it shine. If you like, add a pinch of cinnamon to the dressing or sprinkle a bit on top.
Provided by Kim Severson
Categories brunch, lunch, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine lemon juice, sugar and ¼ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
- When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like - but that exact amount is best left to individual diners.
RADISH, RED ONION AND ORANGE SALAD - MOROCCO
A successful blend of fruit with onions, radish and garlic. You can also add grapefruit. This recipe is for fruit in segments, but you can also cut them crossways super thin, and you could have an orange and grapefruit layer, then a radish and onion layer, fruit layer, sprinkle of garlic, radish and onion layer, etc.
Provided by Mme M
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil.
- Segment the oranges.
- Shave the radishes into wafer thin slices.
- Add the onions, radishes, garlic and oranges to the bowl.
- Toss before arranging the mint leaves on top.
- Serve immediately.
Nutrition Facts : Calories 181.2, Fat 13.7, SaturatedFat 1.9, Sodium 590.9, Carbohydrate 15.2, Fiber 2.9, Sugar 9, Protein 1.4
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