Orange and Radish Salad With Pistachios

1. 1

   Remove orange peels: Cut off both ends of the oranges.

2. 2

   Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom.

3. 3

   Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds.

4. 4

   Place in a bowl and tip in juices.

5. 5

   Add fleur de sel and chopped mint, and toss together.

6. 6

   Slice radishes and daikon as thin as you can.

7. 7

   (Use a mandolin or a Japanese slicer if you have one.)

8. 8

   Place in separate bowl and sprinkle with fleur de sel.

9. 9

   Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil.

10. 10

    Divide evenly among the two bowls with oranges and radishes, and toss.

11. 11

    Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates.

12. 12

    Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.

* Per serving · 4 servings · Values may vary.