Orange and Radish Salad

IMG_1473IMG_1473This 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.)


  1. 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.
  2. Scatter the radishes over the oranges.
  3. Sprinkle the salt, cumin and pepper.
  4. Scatter with the mint and just before serving, drizzle with the glaceed basalmic vinegar.

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