In winter, vegetables are limited. Cooked in dishes, or steamed or in soup, we always revolve around the same preparations. I wanted to offer you an idea for an easy and quick winter salad to prepare : the black radish carrot salad for a colorful season !
Paris vegetable basket
For the past few months, I have subscribed to a weekly fruit and vegetable basket. It’s practical because it gives me a basis for my meals for the week, the vegetables come from rather reasoned circuits, without too much over-packaging.
At the same time, it’s fresh and in season. Last week, I had a vegetable in my basket that I never buy : black radish. Seasonal root that I only eat with some typical meals outside. I was never interested in it ! But having him in my basket for the week, I had to do something with that poor guy ! So, I thought about it and came up with the idea of a fresh and crunchy salad.
Carrot radish salad
This recipe is really very easy to make and will not ask you much.
1 black radish
1tbsp sesame oil (I used toasted sesame oil)
2 tbsp apple cider vinegar
1tsp balsamic vinegar
1 clove of garlic
2tsp caster sugar
mixed salad seeds (sunflowers, flax, etc.)
Prepare the vegetables : peel the radish and grate by hand or with an electric device. Do the same for carrots. Place everything in a large bowl.
Assemble the dressing : lengthen the mustard with the cider vinegar then the sesame oil then the balsamic vinegar. I then added the garlic that I pressed with the garlic press, the ginger (1/4 of a teaspoon), the sugar, salt and pepper.
Mix well so that the sauce is homogeneous.
Serve in individual bowls and sprinkle with seeds.
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