Adapted from weeatreal.com
2 watermelon radishes
2 oranges, supremed (see Cook’s note)
1 tablespoon shallot, minced
1 tablespoon fresh orange juice
1 tablespoon olive oil
1 teaspoon honey
Kosher or sea salt
Freshly ground black pepper
Salad greens, cut or torn into bite-size pieces (approximately 4 cups)
- On 3–4 chilled salad plates, start with a base of fresh, clean salad greens.
- Top with finely shredded or paper-thin sliced radishes, and arrange citrus segments on top. (Divide ingredients evenly among plates.)
- In a small bowl, whisk together orange juice, olive oil, honey, shallot, and a light sprinkling of salt and pepper.
- Drizzle desired amount of dressing over each salad, and serve.
Serves 3–4 side salads. Total time, 15–30 minutes (depending on shredding/slicing method).
Cook’s note: “Supreming” citrus means to cut away the peel and pith, and slice the juicy segments from in between the membrane. Be sure to squeeze the juice from the membranes before discarding them—that juice may be used in your dressing.