by Jessica B. Harris
from On The Side
(Simon & Schuster, 2004)
Serves 4 to 6
Moroccan salads are worthy of an entire chapter by themselves. Ranging from the savory to the slightly sweet, they offer a range of flavors. This variation on the classic orange and radish salad combines the sweetness of the orange-flower water, confectioners’ sugar, and the oranges with the bite of the grated radish for an unusual but refreshing taste.—Jessica B. Harris
convert Ingredients
6 large red globe radishes
4 large navel oranges
2 tablespoons freshly squeezed orange juice
1 1/2 teaspoons orange-flower water
1 teaspoon confectioners’ sugar
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Directions
1. Wash the radishes thoroughly. Cut off and discard the green tops and roots and grate or shred radishes into a glass salad bowl.
2. Peel the oranges and segment them, removing all membrane. Reserve 2 tablespoons of the juice. Place the oranges in the bowl with the grated radish.
3. Mix the orange juice, orange-flower water, and sugar together in a small glass bowl, and pour over the orange and radish mix. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.
Recipe © 2004 Jessica Harris. All rights reserved.
[Nancy A Mosher] What a wonderful winter salad! It’s tough to find tasty salad recipes for ingredients that are readily available and at their peak in the winter, but this salad really delivers. The directions are simple, the ingredients easy to find (even my little grocery store has orange-flower water). And because it shouldn’t be made at the last minute to be at its peak, it’s very convenient. The only thing I would change is to use a liquid sweetener like agave nectar instead of the confectioners’ sugar for a purer taste. This would be a great accompaniment to any grilled meat or fish.