Blood Orange and Black Radish Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 90.8
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 156.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.9 g
- Protein: 2.1 g
View full nutritional breakdown of Blood Orange and Black Radish Salad calories by ingredient
Introduction
A lovely mix of sweet and sharp, nutty and warmfound at http://cookalmostanything.blog
spot.com A lovely mix of sweet and sharp, nutty and warm
found at http://cookalmostanything.blog
spot.com
Number of Servings: 2
Ingredients
-
2 Spanish Black Radish
2 Blood Oranges
1 tbsp fresh walnuts, finely chopped
1/8 tsp freshly ground salt
1/8 tsp freshly ground white pepper
Directions
Prepare the Oranges:
You need to segment the oranges. First you cut a slice from the top and bottom of the orange and then sit it on your board. Take a flexible knife and cut away the skin and pith from the orange - following the curve of the orange will help you make a clean cut. When each orange is free of pit, take a small knife and cut out the segments - you need to leave the membrane behind, all you want is the pure flesh.
Do the segmenting over a bowl so to collect the juice as you cut and when all the segments are free, squeeze the remnants in you hand to extract any other juice.
Prepare the Radish:
Wash the radish well to remove any dirt and then grate the radish.
Assemble the salad:
Add the grated radish to the orange segments and juice - season with a little salt and pepper and gently toss to combine. Let this sit in the fridge for a few hours before serving.
When ready to serve, sprinkle over with a little finely diced walnuts, you could also add some freshly shredded mint if you like.
Number of Servings: 2
Recipe submitted by SparkPeople user AWLASS.
You need to segment the oranges. First you cut a slice from the top and bottom of the orange and then sit it on your board. Take a flexible knife and cut away the skin and pith from the orange - following the curve of the orange will help you make a clean cut. When each orange is free of pit, take a small knife and cut out the segments - you need to leave the membrane behind, all you want is the pure flesh.
Do the segmenting over a bowl so to collect the juice as you cut and when all the segments are free, squeeze the remnants in you hand to extract any other juice.
Prepare the Radish:
Wash the radish well to remove any dirt and then grate the radish.
Assemble the salad:
Add the grated radish to the orange segments and juice - season with a little salt and pepper and gently toss to combine. Let this sit in the fridge for a few hours before serving.
When ready to serve, sprinkle over with a little finely diced walnuts, you could also add some freshly shredded mint if you like.
Number of Servings: 2
Recipe submitted by SparkPeople user AWLASS.
