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Radish and mushroom salad
20 min.
Easy
1.55 €
4 people
4 Ingredients- 1
300 g button or field mushrooms - 2
150 g radishes - 3
1 spring onion (scallion) - 4
3 tablespoons rémoulade dressing - Total weight: 620 grams
Step by step recipe
Stage 1 - ⌛ 8 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 3 min.
If you don't have a spring onion, replace it with a shallot, or even a little parsley or chives.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 30 RDI=3 % | 30 RDI=5 % | 450 RDI=20 % | 1,880 RDI: 20 % |
| Per 100 g | 2 RDI=1 % | 5 RDI=0 % | 4 RDI=1 % | 70 RDI=4 % | 300 RDI: 4 % |
| Per person | 3 RDI=1 % | 8 RDI=1 % | 7 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
- For 4 people : 1.55 €
- Per person : 0.40 €
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Button or field mushrooms
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Radishes
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Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Seafood rice salad, Bistro-style beetroot salad, Cauliflower and avocado rémoulade, Scandinavian cocktail, Bistro sandwich, ... See them all 23
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Poivrade artichoke Salad, Creamy polenta with green asparagus, Langres-style spinach, Veal with mushrooms and green asparagus, Chicken with spinach in a cream sauce , ... See them all 82
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries).Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)