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
Comments