This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Douarnenez salad
For this Breton-inspired salad, warm white beans, sardine fillets and slices of radish, a delicious mix for a triple contrast: land and sea, crunchy and soft, hot and cold.
11 K 5/5 (2 reviews)
55 min.
Easy
8 people
5 IngredientsLast modified on: May 18th 2025
For 8 people, you will need:
- 1
800 g white beans - 2
200 g radishes - 3
2 tins sardines in oil - 4
herbs of your choice - 5
french dressing (vinaigrette) - Total weight: 1,000 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 40 min.
All in all: 55 min.
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 - 40 min.
Prepare 800 g white beans.
Stage 2 - 5 min.
Once cooked, pour them while still hot into a salad bowl.
Slice the 200 g radishes on top. A mandolin is ideal for this, but if you don't have one, do it with a knife, or dice them finely.
Slice the 200 g radishes on top. A mandolin is ideal for this, but if you don't have one, do it with a knife, or dice them finely.
Stage 3 - 5 min.
Add the chopped sardines and herbs.
Stage 4 - 2 min.
Add the vinaigrette and toss to combine.
Serve immediately to keep the beans warm.
Serve immediately to keep the beans warm.
Remarks
If you're using already-cooked white beans, in jars for example, remember to reheat them before adding them to the recipe.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 200 RDI=20 % | 3 RDI=0 % | 1,130 RDI=60 % | 4,720 RDI: 60 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 0 | 110 RDI=6 % | 470 RDI: 6 % |
| Per person | 9 RDI=4 % | 30 RDI=2 % | 0 | 140 RDI=7 % | 590 RDI: 7 % |
How much will it cost?
- For 8 people : 4.30 €
- Per person : 0.55 €
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)
White beans
Like these other recipes: How to prepare white beans, Cornouaillaise salad, Harichou salad, Duo of slow-cooked pork, Warm white bean salad with smoked trout, ... See them all 13
Radishes
Like these other recipes: Valay salad, Spring radish and avocado salad, Salade Niçoise, Chickpea salad, Lemony chicken and radish salad, ... See them all 30
Sardines in oil
Like these other recipes: Surf and turf club sandwich, Tartine du pêcheur , Green and red salad with sardines and eggs mimosa, Red endive appetizers, ... See them all 4
Herbs of your choice
Like these other recipes: Surf and turf club sandwich, Warm white bean salad with smoked trout, Brussels-Bombay salad, Carrot salad with almonds and Comté cheese, Cornouaillaise salad, ... See them all 58
Other recipes you may also like
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced. July 23th 2014147 K4.6 25 min.
Salade Niçoise
Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine. June 7th 2018113 K4.9 40 min.
Duet of creamed cauliflower and cabbage
For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce. July 4th 202152 K 55 min.
Mornay onion tart
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce. June 23th 202427 K 2 hours 15 min.
How to peel hazelnuts
The skin of whole hazelnuts, unlike that of almonds, doesn't improve their taste - on the contrary. So you need to remove it before using them, and here's how. August 4th 202424 K
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.