The unknowns: Black radishes and blood oranges were made to go together, the tart but deliciously sweet richness of the blood orange that tempers the pungency of the black radish.
2 black radish2 blood oranges1 T. honey2 T. unseasoned rice vinegar1 T. California olive oilCoarse sea saltFreshly cracked black pepper
Marcona almonds, coarse chopped
Cut away the skin and pith of the blood orange. I like to keep the flesh for other recipes or for cocktail garnishes. First you cut a slice from the top and bottom of the orange and then sit it on your board. Take a flexible knife and cut away the skin and pith from the orange — following the curve of the orange will help you make a clean cut. When each orange is free of pith, slice the orange creating wheels from the orange. In a medium bowl combine the honey and rice vinegar, whisk to incorporate the honey. Wash the radish well to remove any dirt and then grate the radish into the vinaigrette. Let the radish marinate for 15 minutes to 1 hour.
To assemble the salad: Lay the orange slices on a rectangle serving dish and season with some salt and pepper. Top the oranges with the marinated radish and drizzle with any remaining vinaigrette, the olive oil and the chopped almonds.
Chef Todd Fisher
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This recipe was most recently featured in
Boston Organics Newsletter No. 13 of 2012.