Orange and Grated Radish Salad

from The Food of Morocco by Paula Wolfert

serves 4 to 6

Ingredients for salad:

  • 1 to 2 bunches red radishes (approx. 8 oz), trimmed
  • 1 1/2 T sugar
  • 2 navel or temple oranges

Ingredients for dressing:

  • 2 T reserved orange juice
  • 2 to 3 T orange flower water
  • 1 1/2 T fresh lemon juice, or more to taste
  • salt
  • pinch of ground cinnamon or 3-4 spearmint leaves, slivered, for garnish

Directions:

  1. Using the fine shredding disk, shred the radished in a food processor.  sprinkle with the sugar and let sit for 15 minutes.  There should be 1 cup.
  2. Drain the excess liquid from the radishes.  Wrap tightly in plastic wrap and refrigerate until chilled.
  3. Prepare orange as follows.   Roll each orange around on a work surface to soften it.  Using a small knife, emply a seesaw motion to peel the orange.  Cut away all the white pith from the flesh.  Cut cross-sections.   Squeeze any juice from the remainder of the orange over the slices or sections to keep them moist, or set the juice aside if recipe calls for it.  (for this recipe, reserve 2 T of the juice).
  4. Just before serving, make the dressing.  Mix the orange juice, orange flower water, lemon juice, and salt to taste in a serving bowl.  Unwrap the radishes, add to the owl and toss.  Sharpen the flavor with more lemon juice and correct the salt if necessary.  Arrange the orange slices aroundd the edges of the bowl and sprinkle with the cinnamon or mint leaves.  Serve at once.