ORANGE-RADISH SALAD WITH CHILIE
Serves 6 to 8 as a side dish, and halves easily.
Bracing says it all about this salad. Sweet, soft chunks of orange, radishes full of crunch and snappiness and a little bite of chilie here and there. Lemon and olive oil finish it off. Serve the salad on its own, with a few dollops of goat cheese if you'd like, or topped with shrimp or grilled things.
You can cut up everything in advance, but the salad's best tossed and then served.
3 bunches radishes (about 24), sliced into 1/8-inch-thick rounds
4 navel oranges, peeled and cut into 1-inch chunks
1 to 2 fresh jalapeno chilies, seeded and cut in 1/8-inch dice
Juice of 1 lemon, or to taste
1/4 to 1/2 teaspoon sugar
About 4 tablespoons good-tasting extra-virgin olive oil
Salt and freshly ground black pepper to taste
In a serving bowl toss the radishes, oranges and chilie with the juice of half the lemon, 1/4 teaspoon of the sugar and 3 tablespoons of oil. Taste and add what you think is needed. Season with salt and pepper, too.
(Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show for people who love to eat. For more information, visit http://www.splendidtable.org/ or call 1-800-537-5252. For more stories, visit scrippsnews.com.)
