16 SERVINGS
Paula Wolfert, author of The Slow Mediterranean Kitchen, produces some of the tastiest food I have ever eaten. This attractive, unusual salad from her Couscous and Other Good Food from Morocco is a refreshing accompaniment to other more highly seasoned dishes.
8 bunches of red radishes
1⁄3 cup sugar
2⁄3 cup fresh lemon juice
3 tablespoons orange flower water, optional but authentic
½ teaspoon salt
8 navel oranges
½ teaspoon ground cinnamon
1. Wash and trim the radishes. Using the shredding disk on a food processor (or the large holes on a box grater), finely shred the radishes. Squeeze them gently to remove excess liquid. Put the radishes in a glass serving bowl and sprinkle with the sugar, lemon juice, orange flower water, and salt. Toss to mix, cover, and refrigerate for up to 3 hours.
2. Using a sharp paring knife, cut away the orange peel, removing all the bitter white pith. Holding the oranges over a bowl to catch the juices, slice down along both sides of each membrane to remove the orange sections. Put them in the bowl with the juice, cover, and refrigerate for up to 3 hours.
3. Shortly before serving, add the oranges and their juice to the radishes. Toss lightly to mix and sprinkle with a dusting of cinnamon.