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Orange and Radish Salad with Pistachios

My husband and I decided to have an after the holidays, catch up-get together with our neighbors (also a good excuse for me to stretch my culinary muscles and cook for other people.) Since we had just had a couple of months of heavy, traditional eating, I thought it might be nice to do a sort of Mediterranean mezze theme. I picked this to serve as a colorful, somewhat acidic accompaniment to some fattier dishes. It worked like a charm. I was not able to get blood oranges, so substituted Cara Cara navels instead along with regular navels. Both were juicy and bright with the former kind of having a pink grapefruit color. I used a couple types of radish along with the daikon and subbed in walnut oil for the pistachio. It was a beautiful counterpoint to the lamb meatballs, hummus, and feta dishes. If radishes have a bit too much bite to them for you, I found that sitting in the marinade really calmed things down, so don't be afraid to give this gorgeous salad a try.

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