Moroccan Orange And Radish Salad Recipes

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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

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

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.

HERBY SNAP PEA AND RADISH SALAD



Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
  • Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
  • Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.

RADISH, RED ONION AND ORANGE SALAD - MOROCCO



Radish, Red Onion and Orange Salad - Morocco image

A successful blend of fruit with onions, radish and garlic. You can also add grapefruit. This recipe is for fruit in segments, but you can also cut them crossways super thin, and you could have an orange and grapefruit layer, then a radish and onion layer, fruit layer, sprinkle of garlic, radish and onion layer, etc.

Provided by Mme M

Categories     Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon, ground
1 teaspoon salt
4 tablespoons olive oil
2 oranges, skin and pith removed
2 bunches radishes, topped and tailed
2 red onions, peeled and thinly sliced
3 garlic cloves, chopped fine
12 fresh mint leaves, shredded

Steps:

  • Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil.
  • Segment the oranges.
  • Shave the radishes into wafer thin slices.
  • Add the onions, radishes, garlic and oranges to the bowl.
  • Toss before arranging the mint leaves on top.
  • Serve immediately.

Nutrition Facts : Calories 181.2, Fat 13.7, SaturatedFat 1.9, Sodium 590.9, Carbohydrate 15.2, Fiber 2.9, Sugar 9, Protein 1.4

MOROCCAN ORANGE SALAD



Moroccan Orange Salad image

Juicy oranges, crunchy almonds, smooth and luscious dates...and with a cinnamon/orange "dressing" over all, this fruit salad is beyond delicious.

Provided by A Messy Cook

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 oranges, peeled
4 pitted chopped dates
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon powdered sugar (optional)
1/4 cup slivered almonds
1 cup orange juice

Steps:

  • Slice oranges into bite-size chunks; place into bowl with chopped dates.
  • Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
  • Stir in almonds and pour orange juice over all.
  • Cover and refrigerate, and serve chilled.

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 is a traditional Moroccan dish that is served as an appetizer before a meal. The flavor is actually quite interesting and delicious!

Provided by JenSmith

Categories     Fruit

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 sweet oranges, peeled and split into sections
12 medium radishes, sliced very thin
1 tablespoon fresh cilantro, minced
2 tablespoons fresh orange juice
1 1/4 teaspoons orange flower water (optional)
1 teaspoon powdered sugar
1/4 teaspoon salt

Steps:

  • Combine all ingredients in a medium-sized bowl and cover with plastic wrap or a damp dish towel.
  • Let stand for 30 minutes at room temperature.
  • Note: Orange-flower water may be found in the spice or ethnic sections of some supermarkets, at Asian or Middle Easter grocers, or at www.ethnicgrocer.com.

Nutrition Facts : Calories 54.2, Fat 0.1, Sodium 150.8, Carbohydrate 13.4, Fiber 2.6, Sugar 10.7, Protein 1.1

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.

RADISH, ORANGE, AND POMERGRANATE SALAD



Radish, Orange, and Pomergranate Salad image

Make and share this Radish, Orange, and Pomergranate Salad recipe from Food.com.

Provided by Ck2plz

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 large fennel bulb, sliced with stalk on
2 oranges, peeled and sliced
4 1/2 ounces radishes, small wedges
1/2 cup mint leaf
1/2 pomegranate (pulp of)
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon orange blossom water
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
1/4 cup mint leaf

Steps:

  • Arrange fennel slices around the outer edge of a large round serving platter.
  • Working your way to the center, layer the orange slices overlapping the fennel, place the radish wedges inside the orange slices and the mint leaves in the center.
  • Sprinkle the pomergrante pulp around the outside.
  • To make the dressing, blend together the olive oil, juices, orange blossom water, cinnamon, confectioners' sugar, and mint leaves.
  • Drizzle over hte slad, cover and chill before serving.

Nutrition Facts : Calories 384.8, Fat 21.7, SaturatedFat 3, Sodium 98, Carbohydrate 49.2, Fiber 12.5, Sugar 28.7, Protein 5

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