• edithpan6

Orange, Carrot, and Radish Salad

Yield 6 quarts:

8 ea Oranges, segmented liquid reserved for dressing

16 ea Carrots, peeled and grated

2 bunches Radishes, julienned

½- 1 bunch Parsley whole leaves

½ bunch Mint chiffonade

2 ea Lemons, juiced

¾ cup Olive Oil

1 tsp Cinnamon

2 Tablespoons Orange Flower Water

salt to taste

Combine reserved orange juice, lemon juice, cinnamon, orange flower water, olive oil and salt to make the dressing. Pour over the carrots and radishes to marinate. For service toss the mint and parsley into the carrots and radishes. Arrange the carrot radish herb mixture on a plate and garnish with the orange segments.

Variation:

Orange and Olive Salad

Yield – 2 qt

6 oranges (reserve juice for dressing)

2 bunches radishes

1 cup Black olive pitted and halved or quartered

1-2 bunches Parsley

DRESSING

1 cup Olive Oil

Reserved Orange Juice

2 Lemons Zest and Juice

Salt to taste



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