Carrot, Orange, and Radish Salad

October 12, 2005 | Filed Under Salads 

The other day, when I made Chicken Tagine, I also made a carrot, orange and radish salad to go with the meal.

My sister is of the opinion that if the dish doesn’t have lettuce, it shouldn’t be called a salad. She mentioned the cantaloupe salad I’d made some time ago and said that although she liked it, I’d initially surprised her when she only saw the cantaloupe in my so-called salad. Yet, as with the cantaloupe salad, she gobbled my carrot, orange and radish salad with appreciation. I couldn’t blame her. It tasted very good.

As the title suggests, I made it out of carrots, oranges, and radishes. I added fresh mint and cilantro leaves, along with ground cinnamon, sugar and fresh lemon juice. The combination of the flavors were out of this world, especially when the ingredients sat for about an hour or two and were allowed to blend even more. The cilantro, mint, and cinnamon woke up the salad and their smell teased my senses.

I’d never been very fond of radishes before but to my surprise that I liked the way they tasted when combined with the carrots and the juices of the oranges and lemon. The soft and mild with a peppery hint in the background was the perfect flavor.

The recipe also called for orange flower water. I had no idea what that was or where to find it, so I left it out. Perhaps it enhances the taste of the salad, but no matter; without it my salad still tasted divine.

Paz

Carrot, Orange and Radish Salad
4 carrots
6 radishes (or 4-inch piece daikon radish)
1 handful fresh mint leaves
1 handful fresh cilantro leaves
2 navel oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 lemon, juiced
1 teaspoon orange flower water
Kosher salt

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.

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