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  Added: Apr 11, 2006  •  Visited (632)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Radish-And-Orange Salad
(Shlada dyal Fejjel ou Lichine)
What You Need:
  • 6 tablespoons strained lemon juice
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 10 large firm red radishes, trimmed, washed and coarsely grated
  • 4 medium-sized temple or navel oranges, peeled and with all the outside membranes removed

  • How To Cook:
    1. To section an orange, use a small,very sharp knife and cut deeply into the peel near the stem. Cut the peel and all of the white membrane away from the orange, using short sawing motions.

    2. Now cut along each side of each membrane division to the core of the orange. As each orange section is freed, carefully lift it out.

    3. Combine the lemon juice, sugar and salt in a small serving bowl and stir vigorously until the sugar and salt disblespoons solve. Add the radishes and oranges, and toss together gently but thoroughly.

    4. Serve at once, or refrigerate until ready to serve. Tightly covered and refrigerated, the salad can keepfor 6 to 8 hours.
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine ╗ Africa ╗ Morocco
    Main Ingredient ╗ Fruits ╗ Orange
    Main Ingredient ╗ Vegetables ╗ Radish
    Dish ╗ Salads


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