Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course. This recipe may easily be doubled or tripled.
You can use different types of radishes here: thin white ones, known as mooli in India and the United Kingdom and as small daikon in the United States; red, pink, and white Chinese radishes; and the larger versions of plain red radishes.
SERVES 2
• 2 navel oranges
• ¼ packed cup radishes, very finely sliced (use a mandoline, if you have one)
• ⅛ teaspoon salt
• Freshly ground black pepper
• ⅛ teaspoon ground roasted cumin seeds (see this page)
• 1⁄16 teaspoon chili powder
• 2 small sprigs of fresh cilantro or mint
FOR THE RADISHES
• ½ teaspoon lemon juice
• Freshly ground black pepper
• Generous pinch of salt, or to taste
• ⅛ teaspoon ground roasted cumin seeds (see this page)
• A few sprinkles of chili powder
1. Peel the oranges in such a way that you remove all the white pith. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles ⅓ inch thick. Set aside in a single layer.
2. Put the sliced radishes into a bowl and set aside.
3. Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can.
4. Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly.
5. Lay half the orange slices on a salad plate. Put half the sliced radishes on one side of them and garnish with a sprig of cilantro or mint. Serve immediately.
