Online Recipe Book

Orange and Radish Salad

Best American Side Dishes, by America's Test Kitchen, c2005, p107
2 servings
Prep info
15 min prep
Prep time
Not set
Cook time
15 minutes
Time required
15 minutes
Oven preheat


  • 2 oranges (small to medium)
  • 2.5 t fresh lime juice
  • 1/8 t Dijon mustard
  • 1/4 t ground coriander (toasted in a small dry skillet until fragrant)
  • 1 pinch salt
  • freshly ground black pepper
  • 1.5 T vegetable oil
  • 2/3 c radishes (quartered lengthwise and cut crosswise into 1/8"-thick slices; about 2-3)
  • 2 c arugula/rocket (baby arugula if available; chop this just a bit (about 1-2 cuts per leaf))


1. First prepare the oranges: cut a thin slice from the top and bottom of the orange, stand it on end, and slice away the rind and white pith.  Cut the orange in half from end to end, remove the stringy pith, cut each half into three wedges, and cut crosswise into 1/4" pieces.  You should have about 3/4 cup prepared oranges.

2. Place the orange pieces in a nonreactive mesh strainer set over a bowl; let stand to drain excess juice.

3. Meanwhile, whisk the lime juice, mustard, coriander, salt, and pepper to taste in a large bowl until combined.  Whisking constantly, gradually add the oil.

4. Add the oranges, radishes, and arugula/rocket to the bowl and toss gently to combine.  Divide the salad among the individual plats and drizzle with any dressing in the bowl; serve immediately.


SJ Note 25 Mar 2012: This was good, which was a pleasant surprise.  Has quite a bit of kick, so be prepared for that.  I wasn't sure what to expect, but the cookbook advised it as a salad to brighten up tired winter palates, which it certainly is good for.  Chris wants to try it next time with wholegrain mustard instead of Dijon; I could hardly taste the mustard, so I think we should up the measure of it a bit.  A keeper.