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Orange and Grated Radish Salad with Orange Flower Water

Quentin Bacon

Servings: 4 to 6

Please don’t dress the grated radishes too far in advance, or they will lose their texture.


  • 1 to 2 bunches red radishes, trimmed
  • 2 navel or temple oranges

For the dressing:

  • 2 tablespoons reserved orange juice
  • 2 to 3 teaspoons orange flower water
  • 1-1/2 tablespoons fresh lemon juice, or more to taste
  • 1-1/2 tablespoons sugar
  • Salt
  • Pinch of ground Ceylon cinnamon or 3 to 4 spearmint leaves, slivered, for garnish


  • Using the fine shredding disk, shred the radishes in a food processor; sprinkle with the sugar and let sit for 15 minutes (you should have about 1 cup).
  • Drain the excess liquid from the radishes. Wrap tightly in plastic wrap and refrigerate until chilled.
  • Peel and slice the oranges; reserve 2 tablespoons of the juices for the dressing. Chill the oranges.
  • Just before serving, make the dressing: mix the orange juice, orange flower water, lemon juice, and salt to taste in a serving bowl. Unwrap the radishes, add to the bowl, and toss. Sharpen the flavor with more lemon juice and correct the salt if necessary. Arrange the orange slices around the edges of the bowl and sprinkle with the cinnamon or mint leaves. Serve at once.


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