Carrot, Orange And Radish Salad Recipe - Cooking Index
Carrot, Orange And Radish Salad Recipe - Cooking Index
| 4 | Carrots | |
| 6 | Radishes | |
| = (or 4" piece daikon radish) | ||
| 1 | Handful fresh mint leaves | |
| 1 | Handful fresh cilantro leaves | |
| 2 | Navel oranges | |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/2 | Lemon - juiced | |
| 1 teaspoon | 5ml | Orange flower water |
| Kosher salt - to taste |
Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges.
Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt.
Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.
This recipe yields 4 to 6 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1E03) - from the TV FOOD NETWORK
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