Ingredients

The following ingredients have 4 Servings
  • 2 blood oranges (about 1/2 pound)
  • 2 medium navel oranges (about 1 pound)
  • Fleur de sel or coarse sea salt to taste
  • 1 tablespoon chopped fresh mint, plus more for garnish
  • 6 ounces radishes (about 1 cup sliced)
  • 4 ounces daikon radish (about 1/3 daikon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon agave nectar
  • 1/8 teaspoon ground cinnamon, or more to taste
  • Pinch cayenne
  • 2 tablespoons roasted pistachio oil
  • 1/4 cup lightly toasted unsalted pistachios (about 1 ounce)

Instruction

  • Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add fleur de sel and chopped mint, and toss together.
  • Slice radishes and daikon as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with fleur de sel.
  • Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil. Divide evenly among the two bowls with oranges and radishes, and toss.
  • Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.