Orange And Grated Radish Salad With Orange Flower Water Food

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.

ORANGE AND RADISH SALAD

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 RADISH SALAD

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.

CARROT, ORANGE AND RADISH SALAD

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

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. 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 AND RADISH SALAD

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.

MOROCCAN ORANGE AND RADISH SALAD

Steps:

• Peel oranges, removing white pith; slice thinly.
• Slice radishes thinly.
• Overlap alternate slices of orange and radish around edge of serving plate; overlap remaining slices in center.
• Top with onion and olives; drizzle with dressing.
• Lemon dressing:.
• Combine all ingredients in screw-top jar; shake well.