Orange and Radish Salad with Orange, Lemon and Orange Flower Water Dressing

I’m struggling with a desire for the future to be happening now.

Just one more month of university and then change. A new routine. A new job! Hopefully.

Today, a light, cooling salad. That’s just what I need.

The standout ingredient here is orange flower water.

Orange flower water is made from the flowers of Bergamot bitter orange trees.

For culinary purposes, it’s most often used in Middle Eastern desserts.

This Moroccan salad has a tinge of bitterness, but is mostly sweet, fresh and perfumey, with a nice acid balance.

Adding sugar to the radishes and allowing them to macerate removes their sharpness.

This is a definite make-again.

Sugary radishes begin to lose their pungent water.

To section an orange, slice off its top and bottom. Then, cut off the peel. Lastly, cut out the sections using a paring knife.

Orange and Radish Salad

*From Saveur.com

to 2 bunches red radishes, about 1⁄2 lb., washed
and trimmed
1 1⁄2 tbsp. sugar
1 tsp. orange flower water
1 1⁄2 tbsp. fresh lemon juice
2 tbsp. fresh orange juice
Salt
1 seedless orange
Leaves from 2 sprigs fresh mint

1. Shred radishes using a mandoline or food processor, or slice thinly and julienne. Place in a small bowl and sprinkle with sugar. Stir and set aside to macerate for 15 minutes. Drain off excess liquid. Cover and refrigerate, about 20 minutes, until well chilled.

2. Just before serving, whisk together orange flower water, lemon juice, and orange juice in a small bowl, and season to taste with salt. Pour dressing over radishes and lightly toss.

3. Peel and section orange. Arrange orange sections over radishes and serve garnished with mint.

Serves 4.

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