Fruits for salad: what a brilliant idea!
I love, love, love this colorful salad. Such a happy sunny healthy combination of flavors! The main ingredients are simple and wholesome. The originality is in the dressing: a lemon juice and extra virgin olive oil base with a surprising mix of spices: cumin, paprika and coriander. This mélange is elevated by a hint of orange blossom water.
It is festive and looks gorgeous on a buffet, when you’re entertaining. A pure satisfaction for eyes and palates!
Serve it next to grilled chicken or lamb, turn it into a refreshing side dish to a BBQ or a sandwich, or enjoy it by itself just because you’re gonna be obsessed with it.
Orange and Radish Salad
Adapted from Salades Pour Changer by Marabout Chef
3 to 4 radishes
2 green onions, finely chopped
¼ cup Kalamata olives, pitted and halved
Fresh parsley leaves
2 tablespoons of lemon juice
2 tablespoons of extra virgin olive oil
½ teaspoon of ground cumin
½ teaspoon of paprika
½ teaspoon of ground coriander
¼ teaspoon of sugar
2 teaspoons of finely chopped fresh parsley (or ¾ teaspoon of dried parsley)
1 teaspoon of orange blossom water (that’s the best part of it!)
Salt to taste
Scale and prep all the ingredients.
You will need a small bowl, a mandolin and a big shallow serving dish.
Peel the oranges, making sure to remove all the white parts of the peel and preserving as much flesh as possible. Cut each orange into thin slices. Set aside.
Using a mandolin, slice the radishes. If you are using multicolored radishes, you’ll be even happier with all the different patterns and colors you will end up with!
In a big shallow serving dish arrange the slices of orange and radish into multiple layers, sprinkling the chopped green onions, Kalamata olives and some fresh parsley leaves in between the layers and then on top of the salad.
In a small bowl, whisk well all the ingredients for the dressing. Drizzle the sauce on the salad, serve and be proud.