Radish and mushroom salad


Radish and mushroom salad
This quick salad balances the crunch of radishes with the yielding texture of mushrooms.
54 K 3.7/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: May 10th 2023
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 8 min.
Radish and mushroom salad : Stage 1
Prepare 300 g button or field mushrooms then slice them, and pour into a bowl.

Stage 2 - 5 min.
Radish and mushroom salad : Stage 2
Wash 150 g radishes and slice thinly. Add to the bowl.

Stage 3 - 3 min.
Radish and mushroom salad : Stage 3
Rinse and peel 1 spring onion (scallion), slice thinly and add to the bowl.

Stage 4 - 3 min.
Radish and mushroom salad : Stage 4
Finish by adding 3 tablespoons rémoulade dressing and mix well. Your salad is ready.
Remarks
You can use french dressing (vinaigrette) instead of the rémoulade dressing.

If you don't have a spring onion, replace it with a shallot, or even a little parsley or chives.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=6 %30 RDI=3 %30 RDI=5 %450 RDI=20 %1,880 RDI: 20 %
Per 100 g2 RDI=1 %5 RDI=0 %4 RDI=1 %70 RDI=4 %300 RDI: 4 %
Per person3 RDI=1 %8 RDI=1 %7 RDI=1 %110 RDI=6 %470 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Sulfites, Mustard
How much will it cost?
  • For 4 people : 1.55 €
  • Per person : 0.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017777 K 313.8 40 min.
Chantilly cream
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.
September 17th 2013684 K5 20 min.
How to slow cook meat
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
November 6th 2011178 K5 4 hours 45 min.
Yeast-based flaky dough (for croissants)
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in...
June 9th 2019173 K 4 3 hours 60 min.
Smoked haddock and leek fondue tartines
Smoked haddock and leek fondue tartines
These tartines are built up with layers of leek fondue, sliced raw mushrooms and smoked haddock, then popped in the oven for a few minutes.
May 10th 202347 K 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page