CARROT, ORANGE AND RADISH SALAD

Carrot, Orange and Radish Salad image

Provided by Tyler Florence

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

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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.