Orange, Red Pepper, Radish & Red Onion Salad

This salad is a riot of color and crunch. Sliced radishes, red bell pepper rings, thin red onion, and fresh orange pieces get piled over shredded romaine, then dressed with olive oil, lemon juice, a sprinkle of cumin, and a hit of cayenne or harissa.

The cumin and cayenne are what push this from a plain vegetable salad into something with real personality. Cumin adds an earthy, toasty warmth, while the cayenne brings just enough heat to wake up your palate. The fresh orange pieces burst with juicy sweetness that cools the spice.

No cooking, no complicated dressing. Just a sharp knife, a platter, and 15 minutes.

Kitchen Tips

• Slice the red onion paper-thin. Thick rings are too pungent raw and will overpower the other flavors.
• Cut the orange into bite-sized pieces over a bowl to catch the juice, then add that juice to the dressing.
• Go easy on the cayenne at first. You can always pass it at the table for people who want more heat. Harissa makes a good swap if you want smoky heat instead of straight fire.
• Dress the salad right before serving so the romaine stays crisp.

Variations

• Add sliced avocado for creaminess that balances the spice and acid.
• Toss in Moroccan olives or crumbled feta for a more substantial side salad.
• Swap lemon juice for lime juice and add fresh cilantro for a more Mexican-inspired direction.