June 15, 2009

Carrot, Orange & Radish Salad

Big PROPS to Gabrielle who steered me in the right direction! Tonight, I made this radish salad that she recommended. Two words---OH BOY.

Let me start by saying that this salad is BOLD. The citrus kick and the mint!!! Oh lord! It totally cleanses the pallette. In a good way of course.... It's absolutely refreshing. The flavors are soo interesting- they all go so well together. It's seriously like a party in your mouth. I decided to grilled some chicken and spoon some on top! I also think it would also be fabulous in a sandwich with grilled steak...or maybe with some grilled fish?

MMMM tasty.

Carrot, Orange & Radish Salad

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(Recipe by Tyler Florence)

-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

Directions:

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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