Orange radish salad

Yield: 1 Servings

Measure Ingredient
5 larges Oranges
4 larges Red radishes
4 ounces Pitted black Spanish olives
8 tablespoons Spanish extra virgin olive oil
2 tablespoons Lemon juice
1 pinch Ground cumin
1 pinch Salt

Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.

On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt.

Drizzle dressing over salad, garnish with remaining olives and serve immediately.

Yield: 4 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8833 Posted to MC-Recipe Digest V1 #505 by Angele Freeman <jfreeman@...> on Mar 8, 1997.

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