Radish and Pork Rind Salad
- 24 small radishes
- 12 fresh mint leaves
- 3 cup chicharrones (fried pork rinds) finely chopped
- salt to taste
- ¼ cup Seville (bitter) orange juice, -or- ⅔ orange juice and ⅓ lemon juice
- Combine all ingredients in a bowl and serve as a salad first course.
- You can omit the pork rinds and it becomes "Picado de Rabano" (simply, radish salad).
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