I’m currently in the US. I’ve been here for six weeks now, and I’ve been eating while I’ve been here – boy howdy, have I been eating! I will tell you all about it soon, promise. But first, a couple of catch-up posts, of the last things I ate before I leaving Melbourne.
This salad is good. It’s juicy and refreshing and sweet and bitter and crunchy and delicious. The orange is what makes it. And the radish. And the onion.
It came about because I was craving radish. It’s not something I usually crave, but for whatever reason, I was hankering after these bitey little red globes.
I also had oranges from my veggie box that needed eating. Orange and radish. So good together.
Orange Radish Salad
1 small butter lettuce, or mixed leaves, or whatever leafery you’d like
½ red onion, finely sliced
3-4 small radishes, finely sliced
pinch of salt
¼ cup olive oil
½ tsp mustard
1. Wash the radishes and slice as finely as you can. Sprinkle with a little salt.
2. Slice the onion as finely as you can.
3. Segment the oranges by taking a sharp knife and cutting as close to the membrane as possible. Work over a bowl so that you can collect the juice as it drips. Give the membrane a good squeeze to get all the juice out.
4. Combine ¼ cup of juice with the olive oil and mustard in a jar. Seal tightly and shake. Season to taste.
5. Break the lettuce into bite-size pieces if necessary.
6. Toss all ingredients together with dressing (there will be leftover dressing).
7. Serve as a side salad, or with some good, strong bread for a light meal.