The salad with radishes and carrots is a colorful summer dish rich in vitamins, ideal for a light yet tasty meal. I like to use radishes, carrots, Tropea onions, lettuce, and arugula to get a nice mix of colors. Of course, you can prepare this dish with the lettuce you prefer or add other available vegetables, such as green beans or bell peppers, but also finely chopped fennel or cherry tomatoes.
It’s always ideal to use seasonal vegetables in any case.
If you like salads, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 radishes
- 1 carrot
- 2 stalks celery
- 1 bunch arugula
- 8 leaves lettuce
- 1 Tropea red onion
- 1 tablespoon walnuts
- to taste Grana Padano shavings
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons honey
- to taste salt
- to taste pepper
Steps
To prepare the radish and carrot salad, wash all the vegetables and let them drip for a few moments. If you have a salad spinner, even better, dry the lettuce and arugula in it.
Then clean radishes, carrots, celery, and Tropea onions, slice them not too thinly and put them in a large bowl. Add the arugula and chopped lettuce. Add the chopped walnuts and mix.
In a small bowl, mix extra virgin olive oil, lemon juice, honey, as well as salt and pepper. Pour the dressing over the vegetables in the bowl and mix.
Divide the salad onto plates, add Grana Padano shavings to taste, and serve your radish and carrot salad.
