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Crunchy radish and carrot salad
20 min.
Easy
1.20 €
4 people
5 Ingredients- 1
50 g radishes - 2
1 spring onion (scallion) - 3
chives - 4
4 carrots - 5
5 tablespoons french dressing (vinaigrette) - Total weight: 970 grams
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Stage 4 - ⌛ 1 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 70 RDI=7 % | 70 RDI=10 % | 930 RDI=50 % | 3,880 RDI: 50 % |
| Per 100 g | 0 | 7 RDI=1 % | 6 RDI=1 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per person | 2 RDI=1 % | 20 RDI=2 % | 20 RDI=3 % | 230 RDI=10 % | 970 RDI: 10 % |
- For 4 people : 1.20 €
- Per person : 0.30 €
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Radishes
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French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Refreshing summer salad, Mixed salad stack, Red cabbage salad with chives, Rice and purple-sprouting broccoli salad, Prawn salad with a crunch, ... See them all 71
Carrot
Like these other recipes: Langoustine gratin, Veal Chop With Assortment of Vegetables, Fish petals, vegetables julienne, and beurre blanc, Macédoine of vegetables, Eggs with mayonnaise, ... See them all 70
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Paimpol salad, Baby spinach salad, Poivrade artichoke Salad, Radish and mushroom salad, Cretan salad, ... See them all 82
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
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