3 carrots, peeled and thinly sliced1/2 pound round or long red radishes, thinly slicedJuice of 1/2 orangeJuice of 1/2 lemon1 Tablespoon extra virgin olive oilSalt1/4 teaspoon confectioner's sugar1 tablespoon orange flower water2 navel orangesCinnamon
Bring a pot of salted water to a boil. Add the carrots and cook until almost tender but still crisp, 2 to 3 minutes. Drain and cool.
Place the carrots and radishes in a bowl and add the juice of the orange and lemon, olive oil, salt, sugar and the orange flower water. Toss together lightly and chill.
With a knife, remove the orange peel so there is no white pith remaining. Slice the oranges into thin slices.
Just before serving, randomly place the orange slices, radishes and carrots on a serving plate.
Lightly dust with cinnamon and serve.
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