This is a variation on a salad I originally made with tomatoes. I decided to give it a whirl with crunchy radishes instead, and fell in love with the results. It's a spicy, sweet, tangy, and salty explosion of flavors! —fiveandspice
salt to taste
radishes, washed and roughly chopped
crumbled feta cheese
chopped fresh mint leaves
In This Recipe
In a small saucepan, bring the orange juice to a boil and cook it until it is reduced to about 1/4 cup (about 20-25 minutes). Take off the heat.
Whisk the olive oil, and curry powder into the orange juice. Add salt to taste. Toss the chopped radishes with the dressing.
Divide the radishes between 4 plates. Top with the feta cheese and chopped mint.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.