Food Network: Carrot, Orange and Radish Salad

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Carrot, Orange and Radish Salad
Recipe courtesy Tyler Florence

Ingredients
4 carrots
6 radishes (or 4-inch piece daikon radish)
1 handful fresh mint leaves
1 handful fresh cilantro leaves
2 navel oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 lemon, juiced
1 teaspoon orange flower water
Kosher salt

Instructions
Slice carrots and radishes as thinly as possible and
add to a large bowl. Add mint and cilantro. Remove the peel and pith from the
oranges. Working over a bowl to catch the juice, cut between the membranes to
remove the orange segments; add them to the carrots. Squeeze the membrane to
extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange
flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the
carrot mixture and gently toss to coat. The salad can be served immediately but
allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before
serving, taste and adjust seasoning.