Best Orange Radish And Olive Salad Recipes

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ORANGE AND RADISH SALAD



Orange and Radish Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 6

1 bunch large red globe radishes
4 large navel oranges
2 tablespoons freshly squeezed orange juice
1 1/2 teaspoons orange-flower water
1 teaspoon confectioners' sugar
1 teaspoon freshly squeezed lemon juice

Steps:

  • Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.

ORANGE, RADISH AND OLIVE SALAD



Orange, Radish and Olive Salad image

Yield Makes 4 servings

Number Of Ingredients 8

5 navel oranges
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
8 radishes, trimmed and cut into thin wedges
12 oil-cured black olives, pitted and chopped

Steps:

  • Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
  • Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.

ORANGE AND RADISH SALAD WITH PISTACHIOS



Orange and Radish Salad With Pistachios image

Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes. The combination was inspired by an orange, radish and carrot salad in Sally Butcher's charming book "Salmagundi: A Celebration of Salads From Around the World." The salad is a showcase for citrus, which is in season in California. Navels are particularly good right now, both the regular variety and the darker pink-fleshed Cara Cara oranges that taste like a cross between an orange and a pink grapefruit. I fell in love with blood oranges when I lived in Paris years ago, and although the Moro variety that we get in the United States doesn't have quite as intense a red-berry flavor as the Mediterranean fruit, its color is hard to resist. Here I use a combination of blood oranges and navels, and a beautiful mix of red and purple radishes and daikon. Dress this bright mixture with roasted pistachio oil, which has a mild nutty flavor that marries beautifully with the citrus. Put the prepared oranges and radishes in separate bowls and use a slotted spoon to remove the orange slices from the juices. Just before serving, arrange the oranges and radishes on a platter or on plates, spoon on the dressing and juices, and sprinkle with pistachios. You can also layer the elements, undressed, and pour on the liquids right before serving. For a juicier version, skip the slotted spoon and toss all of the ingredients together for a quenching salad that is best served in bowls.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 blood oranges (about 1/2 pound)
2 medium navel oranges (about 1 pound)
Fleur de sel or coarse sea salt to taste
1 tablespoon chopped fresh mint, plus more for garnish
6 ounces radishes (about 1 cup sliced)
4 ounces daikon radish (about 1/3 daikon)
2 tablespoons fresh lemon juice
1 teaspoon agave nectar
1/8 teaspoon ground cinnamon, or more to taste
Pinch cayenne
2 tablespoons roasted pistachio oil
1/4 cup lightly toasted unsalted pistachios (about 1 ounce)

Steps:

  • Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add fleur de sel and chopped mint, and toss together.
  • Slice radishes and daikon as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with fleur de sel.
  • Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil. Divide evenly among the two bowls with oranges and radishes, and toss.
  • Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 614 milligrams, Sugar 14 grams, TransFat 0 grams

ORANGE AND RADISH SALAD



Orange and Radish Salad image

Categories     Salad     Side     Orange     Spice     Radish     Summer     Cinnamon     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 as a first course

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1/2 teaspoon orange-flavor water*
1 teaspoon sugar
1/8 teaspoon cinnamon, or to taste
1/8 teaspoon cayenne, or to taste
coarse salt to taste
3 navel oranges
2 large radishes, preferably with leaves, reserving small leaves for garnish,
*available at specialty foods shops and some supermarkets.

Steps:

  • In a small bowl stir together lemon juice, orange-flower water, sugar, cinnamon, cayenne, and salt until sugar is dissolved.
  • With a serrated knife cut away orange peels and pith, discarding them, and cut oranges crosswise into 1/4-inch-thick slices. Arrange orange slices on a platter and pour lemon juice mixture over them. Let orange slices macerate 30 minutes.
  • Trim radishes and halve lengthwise. Cut radishes into thin half circles and scatter over orange slices. Garnish salad with radish leaves.

MOROCCAN ORANGE AND RADISH SALAD



Moroccan Orange and Radish Salad image

This refreshing salad is often eaten as part of a first course spread in Morocco, but it's also an ideal accompaniment to a rich tagine of meat, poultry or fish. It's also great with grilled meats or kebabs. From Salads simple, fast and fresh.

Provided by lazyme

Categories     Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

6 large seedless oranges (1.8kg)
4 large red radishes (200g)
1/2 small red onion, sliced finely (50g)
1 cup nicoise olive, seeded (180g)
1 garlic clove, crushed
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon orange flower water
1/2 teaspoon ground cinnamon

Steps:

  • Peel oranges, removing white pith; slice thinly.
  • Slice radishes thinly.
  • Overlap alternate slices of orange and radish around edge of serving plate; overlap remaining slices in center.
  • Top with onion and olives; drizzle with dressing.
  • Lemon dressing:.
  • Combine all ingredients in screw-top jar; shake well.

Nutrition Facts : Calories 201.4, Fat 7.2, SaturatedFat 1, Sodium 5.9, Carbohydrate 35.2, Fiber 7.3, Sugar 26.9, Protein 3

SNAP PEA, ORANGE AND RADISH SALAD



Snap Pea, Orange and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon

Steps:

  • Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
  • Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
  • Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

ORANGE, RADISH, AND MINT SALAD



Orange, Radish, and Mint Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 7

4 navel oranges
1/2 red onion, thinly sliced
8 radishes, halved and thinly sliced
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper

Steps:

  • Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
  • In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

CARROT, ORANGE AND RADISH SALAD



Carrot, Orange and Radish Salad image

Provided by Tyler Florence

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 carrots
6 radishes (or 4-inch piece daikon radish)
1 handful fresh mint leaves
1 handful fresh cilantro leaves
2 navel oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 lemon, juiced
1 teaspoon orange flower water
Kosher salt

Steps:

  • Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

ORANGE AND RADISH SALAD



Orange and Radish Salad image

The marriage of radish and orange punches way above its weight as a salad. This version is based on one James Beard collected. Alice Waters, the founder of Chez Panisse, has a recipe, too. So does Paula Wolfert, who dedicated her nine cookbooks to Mediterranean cuisine. Their inspiration came from countless Moroccans who have this salad in regular rotation, often with orange flower water. This recipe leaves it out, opting for a simpler but still refreshing salad that requires careful, precise preparation of the oranges and the radishes to make it shine. If you like, add a pinch of cinnamon to the dressing or sprinkle a bit on top.

Provided by Kim Severson

Categories     brunch, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

1/3 cup fresh lemon juice (from 2 lemons)
2 tablespoons granulated sugar
Flaky sea salt
4 large oranges (preferably a mix of Cara Cara and navel oranges), peeled, pith completely removed, citrus sliced into rounds, deseeded and chilled, plus fresh orange zest for garnish if desired
1 bunch red radishes, cut into thin matchsticks and chilled

Steps:

  • Combine lemon juice, sugar and ¼ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
  • When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like - but that exact amount is best left to individual diners.

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 9

5 medium navel oranges
1/2 cup thinly sliced radishes, if desired
1/4 cup thinly sliced red onion
6 kalamata olives, pitted and sliced
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon dried oregano

Steps:

  • With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
  • In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g

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