Yid.Dish: Orange, Radish and Mint Salad

By Leah Koenig

Published June 30, 2005.

The tension between bitter and sweet is most clearly tasted when we eat charoset, which represents the mortar used during our bitter servitude, yet is most likely the sweetest thing at your seder table. Here’s a wonderful salad that Ellie created which plays off this tension in new and unexpected ways:

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4 navel oranges

1/2 red onion, thinly sliced into half-moons

8 radishes, cut in half, then thinly sliced into half-moons

1/4 c. torn fresh mint leaves

2 tbs. olive oil

Salt and freshly ground black pepper to taste

Cut the top and bottom off each orange. Stand the orange on one end on a cutting board and, following the curve of the fruit, cut away the skin and woolly white pith of the orange. Cut each orange section away from the membrane.In a medium bowl, toss together the orange sections, onion, radishes, and mint. Drizzle with the oil and season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.



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