Friday, September 3, 2010

Technicolour salad

Pretty, isn't it? This was adapted (downsized) from Stephanie Alexander's Kitchen Garden Companion.

Orange, Mint and Radish Salad
1-2 oranges
4 radishes, grated and squeezed to remove moisture (about 1/2 cup grated)
1 tbs (or so...) mint leaves
1 tbs olive oil
1 tsp lemon juice (optional)
salt, to taste
1 tsp chilli powder (optional, or to taste)

Cut the peel from the orange, then use a knife to cut the flesh out of each segment, leaving the membranous skeleton behind. Reserve any juice. Arrange the orange segments on a plate, scatter over the radish and mint. Whisk the olive oil with about 2 tbs orange juice, adding lemon juice, salt and chilli powder to taste, and pour over the salad.

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