Adapted from weeatreal.com
1 Cara Cara orange (see Cook’s Note)
2 satsuma mandarins (see Cook’s Note)
2 Watermelon radishes (aka Rooseheart or Beauty Heart radishes)
¼ cup red onion (optional)
1 tablespoon fresh citrus juice (navel orange, Cara Cara, satsuma, tangerine, etc.)
1 tablespoon olive oil
1 teaspoon honey
Kosher or sea salt
Freshly ground black pepper
Fresh mint leaves for garnish (optional)
- Slice the radishes and red onion (if using) into paper-thin slices with a sharp knife or mandoline. Segment orange and mandarins (see Cook’s Note below).
- On 3–4 chilled salad plates, start with a base of finely shredded or paper-thin sliced radishes, and arrange citrus segments and paper-thin sliced onion (if using) on top. Divide ingredients evenly among plates.
- In a small bowl, whisk together citrus juice, olive oil, honey, and a light sprinkling of salt and pepper.
- Drizzle desired amount of dressing over each salad, and serve.
Serves 3–4 as side salads. Total cook time, 15–30 minutes (depending on shredding/slicing method and whether or not citrus is supremed—see Cook’s Note).
Cook’s Note: If you are supreming (removing the membranes from) your citrus, be sure to squeeze the juice from the membranes before discarding them—that juice may be used in your dressing.