Orange radish salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Oranges |
| 4 | larges | Red radishes |
| 4 | ounces | Pitted black Spanish olives |
| 8 | tablespoons | Spanish extra virgin olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | pinch | Ground cumin |
| 1 | pinch | Salt |
Directions
Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.
On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt.
Drizzle dressing over salad, garnish with remaining olives and serve immediately.
Yield: 4 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8833 Posted to MC-Recipe Digest V1 #505 by Angele Freeman <jfreeman@...> on Mar 8, 1997.
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