To find out more...
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 €
Change currency:
Radishes
Like these other recipes: Spring radish and avocado salad, Raw green asparagus salad, Douarnenez salad, Lemony chicken and radish salad, Tomato ladybirds, ... See them all 30
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Mixed salad, Avocado, artichoke and chicken salad, Comtoise endive salad, Warm Leek and Potato Salad, Paimpol salad, ... See them all 71
Carrot
Like these other recipes: Two-stage beef chuck , Tender roasted carrots with avocado mayonnaise, Breton coleslaw, Roast beef "like they do it in Santa Fe", Vegetable stock, ... See them all 70
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Light herb sauce, Carrot salad with almonds and Comté cheese, Tagliatelle with cockles, Spring radish and avocado salad, Whiting fillet with mustard carrots, ... See them all 82
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.
Purée of Jerusalem artichokes with foie gras
This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and contrast of hot and cold is delicious.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)