Radish and Blood Orange Salad with Basil
Serves: Serves 2
  • 8-10 radishes
  • 2 blood oranges
  • 1 teaspoon Dijon mustard
  • 3 tablespoons vinegar (white wine, white Balsamic or rice vinegar are good)
  • ⅓ cup olive oil
  • Salt and pepper to taste
  • 4 basil leaves, chopped
  1. Wash and trim the radishes. Slice them as thinly as you can into a bowl. Segment the blood oranges by slicing a bit off the top and bottom, then resting the orange on it’s cut end, slice the peel off from top to bottom. Cut each segment out and drop them into the bowl of radishes. Squeeze the remaining orange pulp and trimmings to extract any additional juice and set that juice aside to add to the vinaigrette.
  2. Mix up the vinaigrette. Whisk together the mustard, vinegar, oil, salt and pepper and any reserved blood orange juice. Arrange the radishes and orange segments on a plate and drizzle with the vinaigrette. Sprinkle basil on top.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/radish-and-blood-orange-salad-with-basil/