What a surprisingly fresh salad, this orange salad recipe is! Strange actually 'cause I used to loathe fresh or even dried fruits of any kind in dishes. Just tasted so awfully wrong! Until I came across this beauty once in a culinary magazine. Well there were a bunch of other vegetables in it as well but I narrowed down the multiple flavors and ended up with this perfect orange salad.
The zesty sweetness of the orange, fresh crunchy coming from the chopped onion and radishes and the acidity of the vinegar make this dish very light but appetizing. That's why I recommend to serve the orange salad for lunch accompanied by some herb cheese toast or as a refreshing side dish for lamb, chicken skewers or grilled fish. Hope you love it! Enjoy!
Ingredients for 2 persons
Rinse the field salad and drain well. Transfer it to a large mixing bowl and put it aside for now until needed later.
Rinse the radishes well.
Remove the stems and green leaves using a sharp knife (don't through them away, you can turn them into a gorgeous pesto!). Slice the radishes up thinly. Use a mandolin slicer for this if you have one, make it much easier.
Chop off both ends of the orange and remove the skin using a knife.
Slice the orange thinly.
Add the sliced radishes to the field salad in the bowl.
Stir and add the sliced orange.
Season with a little pepper and salt. Add the vinegar and olive oil.
Stir the salad well. Transfer it to a large plate and sprinkle with the chopped onion. Serve at room temperature.