City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Radish Salad with Orange Blossom Water
Radish Salad with Orange Blossom Water.html

Radish Salad with Orange Blossom Water

July/Aug 2013

from Matthew Altizer

When little bunches of multicoloured radishes are available, this is the perfect dish to highlight their beautiful colours. You can substitute grated carrot for the radishes. Orange blossom water has a delicate floral flavour that works equally well in both sweet and savoury dishes.

3 bunches of radishes, trimmed

1 T. orange juice

1 t. orange blossom water

1 T. roughly chopped Italian parsley

1/2 T. roughly chopped fresh mint leaves

1 shallot, finely chopped

2 T. grapeseed oil

1 T. olive oil

kosher salt and pepper

Using a mandolin or a sharp knife, cut the radishes into very thin slices. Place them in a bowl and toss with the remaining ingredients. Season to taste with salt and pepper and transfer the salad to a serving bowl. Serves 4.

Vegetables and Salads