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Carrot and black radish salad

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Carrot and black radish remoulade

This carrot and black radish salad is directly inspired to a classic French remoulade (something in between a creamy sauce, dip, and a spread) with the same ingredients. Instead of mincing or julienning the carrots and black radish, I have shaved them in ribbons, for a colorful and unusual salad that you can serve shaped like a nest on the side of the plate.

Warning: raw black radish can be quite peppery, and paired with a mustard-based condiment can have quite a bite. If you’re making this dish for the family, make sure you taste it before giving it to kids.

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Carrot and black radish salad

Carrot and black radish salad

corinthian
Bring a colorful and spicy side to your table with this carrot and black radish salad. Made of shaved vegetables and a vinaigrette that's typical of French remoulade, it will add a touch of zing to your plate.
prep time
10 min
servings
2
total time
10 minutes

Equipment

  • Knife

  • Chopping board

  • Potato peeler

  • Salad bowl

  • Mixing glass

Ingredients

  • 1 large carrot

  • 1/2 black radish

  • 20 ml extra-virgin olive oil

  • 1 tablespoon lemon juice (or apple cider vinegar)

  • Sea salt, to taste

  • 1 teaspoon Dijon mustard

  • 1 tablespoon maple syrup (or honey)

  • 1 teaspoon freshly minced parsley

Instructions

1

Shave the roots

Peel the carrot and the black radish, chop off the ends and discard them. Rinse them and then shave them completely into ribbons. If they're too large, halve them lengthwise. Transfer them to the salad bowl.
2

Make the vinaigrette

In a mixing glass, whisk together the olive oil, lemon juice (or vinegar), mustard, maple syrup and salt. Pour it on the ribbons and mix well to coat them.
3

Garnish and serve

Garnish with the minced parsley and serve cold.
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