Tuesday, April 26, 2005

Orange-Radish Salad

Yesterday was another good day at work. Mr. H told me that I made a beautiful lunch and he clapped after dinner. I love doing something that brings joy to people. My job situations have not always felt so satisfying and I am cherishing every moment of this time.

Here is an orange and radish salad recipe that I will share. Like most recipes that I make, it originated somewhere else and I tweaked it to make it my own. I don't really measure things out so the recipe is very informal. It feeds about 2 people so just do some simple math to fulfill your needs.

4 medium oranges
8 medium radishes
about half a small red onion
red wine vinegar
walnut oil
white balsamic vinegar
2 squeezes of lime (about 2 teaspoons maybe)
about a 1-2 tablespoons of maple syrup (you can substitute honey)
maybe some cayenne

-Slice the onion lengthwise into thin long strips and soak them in the red wine vinegar for 5-15 minutes. Just use enough vinegar to cover them.

-Cut off the ends of the oranges and stand them on one end. Cut off the rind (including white pith) with a small knife. Now
you can cut into each segment with the knife. Hmm, how do I explain...cut into each side of a segment at a diagonal and then you can pull it out with the knife. Squeeze a little bit of the juice from a couple of the leftover membranes into a bowl.

-Cut the radishes in half and slice them.

-Mix the radishes, orange slice and onion together in the bowl with the orange juice. Throw out the red wine vinegar or save for another salad.

-Wisk together the walnut oil, white balsamic vinegar, and lime in a separate bowl. A typical ratio for oil and vinegar is 2/3 oil and 1/3 vinegar. I use a little more vinegar since I try to do things on the low fat side. So to follow that formula, use 9 tablespoons of oil with 3 tablespoons of vinegar to make a 1/2 cup of dressing. I just "eyeball" it.

-Shake in some cinnamon, add a little less paprika, and if you like a little spice, add a pinch of cayenne.

-Mix the dressing and salad together and serve on top of mild greens (i.e. butter lettuce) or by itself in a bowl. I seved it in a leafy-looking white bowl with a sprig of lamb's lettuce (mache) on top.

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