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Crunchy spring salad

Name: Crunchy spring salad
Prep time: 27 min
Total time: 27 min
Yield: 4 people
Cuisine: French
Ingredients: 150 g courgette; 150 g radishes; 150 g cauliflower; 1 spring onion (scallion); 150 g raw beetroot; parsley; chives; 6 tablespoons french dressing (vinaigrette)

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

72 K 4.5/5 (37 reviews)

30 min.

Easy

1.65 €

4 people

8 Ingredients

Last modified on: May 22^th 2016

For 4 people, you will need:

1 150 g courgette
2 150 g radishes
3 150 g cauliflower
4 1 spring onion (scallion)
5 150 g raw beetroot
6 parsley
7 chives
8 6 tablespoons french dressing (vinaigrette)
Total weight: 815 grams

Times for this recipe

Preparation: 30 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 3 min.

Rinse and brush 150 g courgette. Use young "baby" courgettes if possible as they are beautifully crunchy.

Stage 2 - ⌛ 3 min.

Trim and rinse 150 g radishes.

Stage 3 - ⌛ 5 min.

Separate 150 g cauliflower into small florets and peel 1 spring onion (scallion).

Stage 4 - ⌛ 5 min.

Peel the beetroot, dice small and put into a salad bowl.

Stage 5 - ⌛ 3 min.

Slice the courgettes thinly and add to the bowl.

Stage 6 - ⌛ 2 min.

Add the radishes, thinly sliced.

Stage 7 - ⌛ 2 min.

Finely chop the cauliflower and add this.

Stage 8 - ⌛ 1 min.

Chop the onion.

Note: for all this slicing and chopping, the mandolin "is your friend".

Stage 9 - ⌛ 2 min.

Add the chopped chives and parsley.

Stage 10 - ⌛ 1 min.

Finish by adding 6 tablespoons french dressing (vinaigrette) and mix well.

Your salad is ready.

Remarks

It's entirely up to you what combination of vegetables to use: make the most of whatever you have available.

Keeping: A day in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	40 RDI=4 %	90 RDI=10 %	1,030 RDI=50 %	4,320 RDI: 50 %
Per 100 g	3 RDI=1 %	4 RDI=0 %	10 RDI=2 %	130 RDI=6 %	530 RDI: 6 %
Per person	7 RDI=3 %	9 RDI=1 %	20 RDI=3 %	260 RDI=10 %	1,080 RDI: 10 %