Recipe & Image: KATHY PATERSON
Serve as part of a shared meal or I like to begin a meal with this salad.
Cut carrots into paper-thin rounds with a sharp knife or if you have one, use a mandolin.
Serves 4
4 oranges
2 medium carrots, scrubbed or lightly peeled
2 radishes, trimmed
juice of ½ an orange and lemon
1 tbsp sherry vinegar or white wine vinegar
1 tbsp extra virgin olive oil
salt and freshly ground white pepper
Cut the top and bottom off the oranges. Cut off the skin with a knife, leaving no white pith remaining. Slice the oranges as thin as you can, layering into a shallow serving bowl or flat plate as you go.
Cut the carrots into thin slices and scatter over the orange slices. Cut the radishes into thin slices then into fine shreds and scatter over.
Drizzle salad with the orange and lemon juice, sherry vinegar and oil. Season with a little salt and freshly ground white pepper.
