Crunchy spring salad


Crunchy spring salad
Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.
69 K 4.5/5 (37 reviews)
Grade this recipe:
Keywords:
Last modified on: May 22th 2016
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: 30 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 - ⌛ 3 min.
Crunchy spring salad : Stage 1
Rinse and brush 150 g courgette. Use young "baby" courgettes if possible as they are beautifully crunchy.

Stage 2 - ⌛ 3 min.
Crunchy spring salad : Stage 2
Trim and rinse 150 g radishes.

Stage 3 - ⌛ 5 min.
Crunchy spring salad : Stage 3
Separate 150 g cauliflower into small florets and peel 1 spring onion (scallion).

Stage 4 - ⌛ 5 min.
Crunchy spring salad : Stage 4
Peel the beetroot, dice small and put into a salad bowl.

Stage 5 - ⌛ 3 min.
Crunchy spring salad : Stage 5
Slice the courgettes thinly and add to the bowl.

Stage 6 - ⌛ 2 min.
Crunchy spring salad : Stage 6
Add the radishes, thinly sliced.

Stage 7 - ⌛ 2 min.
Crunchy spring salad : Stage 7
Finely chop the cauliflower and add this.

Stage 8 - ⌛ 1 min.
Crunchy spring salad : Stage 8
Chop the onion.

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

Stage 9 - ⌛ 2 min.
Crunchy spring salad : Stage 9
Add the chopped chives and parsley.

Stage 10 - ⌛ 1 min.
Crunchy spring salad : Stage 10
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 recipe30 RDI=10 %40 RDI=4 %90 RDI=10 %1,030 RDI=50 %4,320 RDI: 50 %
Per 100 g3 RDI=1 %4 RDI=0 %10 RDI=2 %130 RDI=6 %530 RDI: 6 %
Per person7 RDI=3 %9 RDI=1 %20 RDI=3 %260 RDI=10 %1,080 RDI: 10 %
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: Sulfites, mustard
How much will it cost?
  • For 4 people : 1.70 €
  • Per person : 0.45 €

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
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...
November 12th 2017953 K 54 20 min.
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
February 21th 20111.12 M 14.4 1 hour 50 min.
Almond tuiles
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.
August 21th 2019398 K4 1 hour 20 min.
Buckwheat pancakes
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
July 21th 2015189 K 24.3 15 min.
Nonettes
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2nd 2015106 K4.4 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)

*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