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Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon mustard, 200 ml oil, Fine (or table) salt and Pepper in a blender goblet or high-sided bowl.
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing. 38 K 30 min.
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing. 61 K 30 min.
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