Orange And Radish Salad Food

SNAP PEA, ORANGE AND RADISH SALAD

Steps:

• Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
• Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

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 WITH PISTACHIOS

Steps:

• Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add fleur de sel and chopped mint, and toss together.
• Slice radishes and daikon as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with fleur de sel.
• Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil. Divide evenly among the two bowls with oranges and radishes, and toss.
• Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.

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.

BATAVIA LETTUCE AND RADISH SALAD WITH ORANGES

Steps:

• Divide the lettuce into leaves, trim, rinse, spin dry and set aside some beautiful small leaves to line the salad bowl. Cut the remaining leaves into bite-sized pieces.
• Peel the oranges with a sharp knife, removing all of the white pith. Then cut out orange segments between the separating membranes, collecting the juice.
• Peel onion and cut into thin rings.
• Rinse radishes, trim and cut into thin slices.
• Mix vinegar with mustard. Season with salt, pepper and about 3 tablespoons orange juice. Whisk in the oil and combine with the lettuce, radish slices and onion rings.
• Line a salad bowl with reserved lettuce leaves, spread the prepared salad on top and sprinkle with the orange segments.

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.

ORANGE-RADISH SALAD

Steps:

• Cover large serving platter with the greens.
• Combine oranges, radishes and dressing; spoon evenly over greens.
• Sprinkle with the bacon.

RADISH, RED ONION AND ORANGE SALAD - MOROCCO

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.

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, RADISH AND OLIVE SALAD

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

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 AND RADISH SALAD

Steps:

• Finely grate 2 teaspoons rind from half an orange. Segment oranges over small bowl, reserve 1 tablespoon juice.
• Using mandoline or V-slicer, slice radishes as thinly as possible.
• Whisk reserved juice, oil and vinegar in medium bowl. Add rind, orange segments, radish and mint, toss gently to combine, season to taste. Serve immediately.

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:

• 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.

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 GRATED RADISH SALAD WITH ORANGE FLOWER WATER

Steps:

• Using the fine shredding disk, shred the radishes in a food processor; sprinkle with the sugar and let sit for 15 minutes (you should have about 1 cup).
• Drain the excess liquid from the radishes. Wrap tightly in plastic wrap and refrigerate until chilled.
• Peel and slice the oranges; reserve 2 tablespoons of the juices for the dressing. Chill the oranges.
• Just before serving, make the dressing: mix the orange juice, orange flower water, lemon juice, and salt to taste in a serving bowl. Unwrap the radishes, add to the bowl, and toss. Sharpen the flavor with more lemon juice and correct the salt if necessary. Arrange the orange slices around the edges of the bowl and sprinkle with the cinnamon or mint leaves. Serve at once.