Cookbook Profile

Radish and Orange Salad with Paprika

Serves 4 to 6 as a side dish


Moroccan flavors turn radishes into a lovely condiment-style salad, perfect with grilled fish or chicken, or with sandwiches at lunchtime.


2 medium oranges
1 teaspoon honey
8 radishes, leaves, stems, and
   rootlets removed (about 6 ounces when trimmed)
1 tablespoon extra-virgin olive oil
1/2 teaspoon sweet paprika


1. Trim thick slices from the ends of the oranges so they will sit flat on a cutting board. with a paring knife, slice downward around the oranges to remove the peel and white pith. Chop the peeled oranges and transfer them to a bowl with their juices. Drizzle the honey over the oranges and toss gently.

2. Cut the trimmed radishes into very thin circles. Add the radishes to the bowl with the oranges and toss again. Drizzle with the oil and sprinkle with the paprika and salt to taste. Toss and serve immediately.

Buy the Book!


Vegetables Every Day
By Jack Bishop
HarperCollins Publishers, April 2001
Hardback, $30.00
ISBN: 0-06-019221-6
Recipe reprinted by permission.


Vegetables Every Day



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This page created May 2001