Since I buy radishes in large bunches, I am always looking for ways to use them. I tried a grated radish, apple and carrot salad that I found online. It was fine and the sweetness of the apple moderated the bite of the radish, but it did not look especially appealing. Then I remembered Joanne Weir’s cookbook “From Tapas to Meze.” She has a recipe for a Moroccan Carrot, Radish and Orange Salad that proved to be the perfect solution; a version of it follows. She also has a Beet, Orange and Walnut Salad, in case you have any leftover beets.
2 navel oranges
2 large or 5 baby carrots
12 small or 6 large radishes
3 tablespoons lemon juice
3 tablespoons orange juice
2 tablespoons olive oil
1 teaspoon orange flower water
¼ teaspoon cinnamon
Pinch cayenne or hot Hungarian paprika
1 teaspoon confectioner’s sugar
Salt and pepper
2 tablespoons chopped parsley
Peel the oranges, then slice the tops and bottoms off and, using a sharp knife, cut the peel and white pith off. It is easier than it sounds: Take your time and follow the curve of the orange. Slice the orange and cut into small pieces, removing any seeds. Put the orange and any juice into a bowl.
Cut the radish into thin slices. Cut the carrot into thin slices. If you are using baby carrots, cut on an extreme bias to make the slices longer. Add to the bowl.
Mix the juices, olive oil, orange flower water, cinnamon, cayenne and confectioner’s sugar in a small bowl. Add salt and pepper to taste. Add with the parsley to the bowl, mix well and serve.
