Radishes don’t get enough love in this country and I have no idea why. They are both peppery and sweet, crunchy, and quite refreshing. Teamed up with oranges, arugula, and olives, they make a great side salad.
By the way, The best way to slice radishes is with a food processor fitted with the slicing disk. But you could halve them lengthwise (so they don’t roll around), lay them flat on the counter and slice them crosswise.
Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 25 minutes
2 navel oranges, rinsed and dried
12 large radishes (about 8 ounces)
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1/3 cup extra virgin olive oil
1 bunch arugula or watercress, rinsed and dried, tough stems discarded
1/2 cup pitted, brine-cured olives such as kalamata
Grate 1teaspoon zest from one of the oranges and reserve. Peel the oranges using a serrated knife and slice them crosswise into 1/4-inch thick rounds.
Rinse and trim the radishes and slice into rounds.(Using a food processor with a slicing disc this will speed up the process). Whisk together the lemon juice, reserved orange zest, salt, sugar, and cayenne; gradually whisk in the oil.
Line a platter with arugula and arrange the orange slices, overlapping if necessary, in a circle on top of the arugula. Mound the radishes in the center and top them with the olives. Drizzle the salad with the dressing just before serving.
