Orange and Radish Salad

Name: Orange and Radish Salad
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 1/3 cup fresh lemon juice (from 2 lemons); 2 tablespoons granulated sugar; Flaky sea salt; 4 large oranges (preferably a mix of Cara Cara and navel oranges), peeled, pith completely removed, citrus sliced into rounds, deseeded and chilled, plus fresh orange zest for garnish if desired; 1 bunch red radishes, cut into thin matchsticks and chilled

Recipe from Emily Nunn and James Beard

Adapted by Kim Severson

Orange and Radish Salad — Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 15 minutes
Rating: 4(240)
Notes: Read community notes

The marriage of radish and orange punches way above its weight as a salad. This version is based on one James Beard collected. Alice Waters, the founder of Chez Panisse, has a recipe, too. So does Paula Wolfert, who dedicated her nine cookbooks to Mediterranean cuisine. Their inspiration came from countless Moroccans who have this salad in regular rotation, often with orange flower water. This recipe leaves it out, opting for a simpler but still refreshing salad that requires careful, precise preparation of the oranges and the radishes to make it shine. If you like, add a pinch of cinnamon to the dressing or sprinkle a bit on top. —Kim Severson

Featured in: How Emily Nunn Turned Salad Into a Soapbox

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Ingredients

Yield:4 to 6 servings

⅓cup fresh lemon juice (from 2 lemons)
2tablespoons granulated sugar
Flaky sea salt
4large oranges (preferably a mix of Cara Cara and navel oranges), peeled, pith completely removed, citrus sliced into rounds, deseeded and chilled, plus fresh orange zest for garnish if desired
1bunch red radishes, cut into thin matchsticks and chilled

Ingredient Substitution Guide

Preparation

Step 1
Combine lemon juice, sugar and ¼ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
Step 2
When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like — but that exact amount is best left to individual diners.

Ratings

4 out of 5

240 user ratings

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Cooking Notes

Scw2 years ago

Refreshing and different. Add blood oranges, if you can find them. Sliced avocado and mint leaves are nice additions.

MM1 year ago

Depends on how tasty your different oranges are ... supermarket ones, no so good. And slivering small organic radishes by hand is a lot of work.

susain6 months ago

I love orange flower water: 2 tablespoons fresh lemon juice 1/2 teaspoon orange flower water 1 teaspoon sugar Pinch of cinnamon Pinch of cayenne Scale as needed.

MM1 year ago

Depends on how tasty your different oranges are ... supermarket ones, no so good. And slivering small organic radishes by hand is a lot of work.

Felixa2 years ago

Addictive refreshing salad! Usually add a bit of olive oil.

Scw2 years ago

Refreshing and different. Add blood oranges, if you can find them. Sliced avocado and mint leaves are nice additions.

Sandra Cardone2 years ago

Refreshing and delicious! Easy to make, looks pretty, and goes nicely with lots of dishes.

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