Moroccan · Salad
Grated Radish and Orange Salad
Peppery black or red radish grated fine and softened with orange juice, a little sugar and lemon into a refreshing, faintly sweet winter salad. It is an old Moroccan combination — the heat of the radish tamed by sweet citrus — that wakes up a heavy meal with its crunch and bite.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 400 g radish (black, red or daikon), peeled
- 2 oranges, 1 juiced and 1 segmented
- 1 tsp sugar
- Juice of 1/2 lemon
- 1 small bunch coriander or parsley, chopped
- Pinch of salt, and a little olive oil
Method
- 1
Grate the radish
Coarsely grate the peeled radish and, if using a strong black radish, toss with a little salt and rest 10 minutes to soften the heat, then squeeze.
- 2
Dress
Toss the radish with the orange juice, lemon juice, sugar and a pinch of salt and leave 10 minutes.
- 3
Add oranges
Fold through the orange segments and a thread of olive oil.
- 4
Finish
Scatter with coriander or parsley and serve well chilled.
Chef's tips
- Salting and resting a strong black radish tames its heat while keeping the crunch.
- Serve it cold — it is meant to be a crisp, refreshing counterpoint to rich food.
Frequently asked questions
What kind of radish?
Black radish is the most traditional and pungent; red radish or daikon are milder, easier substitutes.
Is it sweet?
Lightly — the orange and sugar balance the radish's pepperiness rather than making it a sweet dish.