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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: Warm salad of potatoes and purple artichokes, Endive and cheese salad with croutons, Leeks in vinaigrette , Salad greens and small omelette, Brussels-Bombay salad, ... See them all 71
Carrot
Like these other recipes: Fish fillet in express cooking envelope, Provençal braised carrots, Creamy "terre et mer" pots, Roast in the bag pork with fondant vegetables., Vegetable stock, ... See them all 70
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Minestrone, Red mullet fillets with a reduced white-wine sauce, Potato galette, Warm chicken 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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