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Orange and Radish Salad with Arugula

I found this recipe in a farming journal and it looked good so I thought I’d share it




  • 3 medium Oranges
  • 5 tbsp lime juice
  • 1/4 tbsp Dijon mustard
  • 1/2 tbsp ground coriander toasted in small dry skillet until fragrant
  • 182 tbsp table salt
  • Ground Black pepper
  • 3 tbsp vegetable oil
  • 5 radishes quartered lengthwise and cut crosswise into 1/8-inch-thick
  • 4 ounces baby arugula


  • Instructions
  • Place orange pieces in nonreactive mesh strainer set over bowl; let
  • stand to drain excess juice. Meanwhile, whisk lime juice, mustard,
  • coriander, salt, and pepper to taste in large bowl until combined.
  • Whisking constantly, gradually add oil.
  • Add oranges, radishes, and arugula to bowl and toss
  • gently to combine. Divide arugula among individual plates, place a
  • portion of oranges and radishes over arugula, and drizzle with any
  • dressing in bowl; serve immediately.


For a better orange salad recipe, follow
these rules: for bold flavor, include lime juice in the dressing;
allow the oranges to drain before tossing them with the other
ingredients to eliminate excess juice; use just a small amount
of greens; and toss the salad very gently to prevent the greens
from bruising and the orange pieces from falling apart.
Technique Tips Cutting Oranges
1. Cut thin slice from top and bottom,
stand on end, and slice away rind and
white pith.
2. Cut in half
from end to end, remove stringy pith,
cut each half into three wedges, and
cut crosswise into 1/4-inch pieces.