This salad was such a hit at the Seder that I am making it again in a much smaller quantity to accompany tonight’s Sockeye salmon. While I am making this for Passover, there is absolutely no reason that my salads can’t be eaten during the rest of the year – or at least throughout spring and summer. And, in fact, I am always preparing some salad or other since veggies and fruits make up a large part of our diet. This salad is adapted from Madhur Jaffrey and sounded wonderful so I gave it a try. For the Seder I made a much larger amount and used both the plain red radishes and daikon radish. I also used a couple of blood oranges in addition to navel since I happened to have them and they lent such a lovely color and unique taste. Tonight’s version only has the navels.
Orange and Radish Salad adapted from Madhur Jaffrey
Yield: 2 servings
2-3 navel oranges
1/4 packed cup radishes, thinly sliced
1/8 teaspoon Kosher salt
1/4 teaspoon Aleppo pepper
1/4 teaspoon ground cumin
Torn mint leaves, scattered
Drizzled glaceed balsamic vinegar (This is vinegar that has been reduced until it is almost a syrup. You can buy it in most grocery stores and is wonderful over strawberried served with basil.)
- Peel the oranges in such a way that you remove all of the white pith along with the skin. Slice off the “navel” and a slice off of the other end. Cut into circles about 1/4 to 1/2 inch thick and set aside.Arrange attractively on a large plate.
- Scatter the radishes over the oranges.
- Sprinkle the salt, cumin and pepper.
- Scatter with the mint and just before serving, drizzle with the glaceed basalmic vinegar.