• 1 orange, sliced
• ¾ cups Capatriti EVOO
• 1 ½ cups watermelon radishes, thinly sliced (approx. 2 radishes)
• 1 bunch pea shoots
• Rock salt
• Ground peppercorn
Peel orange and use a paring knife to remove the first layer of skin. Break orange into pieces and place in a medium-sized bowl. Pour EVOO over oranges until covered. Set aside for 30 minutes.
Using a mandoline (or paring knife), carefully slice radishes. Plate in an overlapping manner. Strain oranges and place atop the thin layer of radishes. Remember to save the oil. Spread shoots generously. Drizzle with 3 tbsp. EVOO. Add salt and pepper to taste. Share.