Recipe information
Yield
Serves 6 as a first course
Ingredients
2 tablespoons fresh lemon juice
1/2 teaspoon orange-flavor water*
1 teaspoon sugar
1/8 teaspoon cinnamon, or to taste
1/8 teaspoon cayenne, or to taste
coarse salt to taste
3 navel oranges
2 large radishes, preferably with leaves, reserving small leaves for garnish,
*available at specialty foods shops and some supermarkets.
Preparation
Step 1
In a small bowl stir together lemon juice, orange-flower water, sugar, cinnamon, cayenne, and salt until sugar is dissolved.
Step 2
With a serrated knife cut away orange peels and pith, discarding them, and cut oranges crosswise into 1/4-inch-thick slices. Arrange orange slices on a platter and pour lemon juice mixture over them. Let orange slices macerate 30 minutes.
Step 3
Trim radishes and halve lengthwise. Cut radishes into thin half circles and scatter over orange slices. Garnish salad with radish leaves.
