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What You Need:
(Serving Size: 4 to 6)
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6 tablespoons strained lemon juice
2 tablespoons sugar
1/8 teaspoon salt
10 large firm red radishes, trimmed, washed and coarsely grated
4 medium-sized temple or navel oranges, peeled and with all the outside membranes removed
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Translate this recipe:
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| How To Cook: |
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1. To section an orange, use a small,very sharp knife and cut deeply into the peel near the stem. Cut the peel and all of the white membrane away from the orange, using short sawing motions.
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2. Now cut along each side of each membrane division to the core of the orange. As each orange section is freed, carefully lift it out.
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3. Combine the lemon juice, sugar and salt in a small serving bowl and stir vigorously until the sugar and salt disblespoons solve. Add the radishes and oranges, and toss together gently but thoroughly.
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4. Serve at once, or refrigerate until ready to serve. Tightly covered and refrigerated, the salad can keepfor 6 to 8 hours.
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