Ingredients

Serves 6 as a first course

　　2 tablespoons fresh lemon juice

　　1/2 teaspoon orange-flavor water*

　　1 teaspoon sugar

　　1/8 teaspoon cinnamon, or to taste

　　1/8 teaspoon cayenne, or to taste

　　coarse salt to taste

　　3 navel oranges

　　2 large radishes, preferably with leaves, reserving small leaves for garnish,

　　*available at specialty foods shops and some supermarkets.

　　

Step 1

In a small bowl stir together lemon juice, orange-flower water, sugar, cinnamon, cayenne, and salt until sugar is dissolved.

　　

Step 2

With a serrated knife cut away orange peels and pith, discarding them, and cut oranges crosswise into 1/4-inch-thick slices. Arrange orange slices on a platter and pour lemon juice mixture over them. Let orange slices macerate 30 minutes.

　　

Step 3

Trim radishes and halve lengthwise. Cut radishes into thin half circles and scatter over orange slices. Garnish salad with radish leaves.