Radish and Citrus Salad Print Email

6 radishes, sliced very thin
1 small grapefruit
1 orange
½ cucumber; seeded and sliced thinly
¼ pint microgreens, or spinach, or mixed greens
olive oil
salt & pepper
fresh crab or shrimp
sesame seeds

Slice radishes thinly, preferably on a mandolin. Peel citrus, slice centers and quarter - reserve ends for juicing. Peel and slice cucumber. Toss radishes with citrus, cucumber and greens. Drizzle with olive oil, squeeze with grapefruit and orange ends, and sprinkle with salt and pepper. Garnish with crab or shrimp and sesame seeds and serve.

Chef Mick (Michaelangelo) Rosacci