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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
Like these other recipes: Rice and fresh spinach salad, Baby courgette salad, Valay salad, Creamy Winter Vegetable Soup, Norwegian tartines, ... See them all 30
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Scandinavian cocktail, Verrine of avocado mousse and crab, Cauliflower and avocado rémoulade, Cauliflower, chicken and avocado salad, Lambé salad, ... See them all 23
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Lemony cabbage and potato salad, Polenta with beetroot tops, Duet of creamed cauliflower and cabbage , Spring radish and avocado salad, Shiro-goma salad, ... See them all 82
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)