Salade de crudités with herb yogurt dressing Recipe
A light French salad made from raw vegetables that the French often eat as a starter before the main course. Crunchy carrot, radishes and cucumber served with a simple but very aromatic yogurt and herb dressing are a bit like a Polish raw vegetable salad, only in a more delicate, “bistro” version. Perfect when you want to add something fresh, colorful and ready in just a few minutes to your meal.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
- carrot - 3 pieces
- cucumber medium, preferably greenhouse - 1 piece
- radish - 8 pieces
- butterhead lettuce or another soft lettuce - 0.5 heads
- plain yogurt thick - 150 g
- Dijon mustard - 1 teaspoon
- lemon juice freshly squeezed - 1.5 tablespoons
- olive oil - 1 tablespoon
- chives finely chopped - 2 tablespoons
- parsley leaves finely chopped - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
carrot
Preparation
- Peel the carrots and grate them on a coarse grater or cut into very thin matchsticks.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seedy center with a teaspoon, and slice the rest into thin half-slices.
- Wash the radishes and slice them thinly. Tear the lettuce into smaller pieces with your hands, rinse and dry well, e.g. in a salad spinner or on paper towels.
- In a large bowl, combine the carrots, cucumber, radishes and lettuce.
- In a separate small bowl, mix together the yogurt, Dijon mustard, lemon juice and olive oil. Stir with a spoon or small whisk for about 30–40 seconds, until the dressing is smooth and slightly thickened.
- Add the chopped chives and parsley to the dressing, season with salt and pepper. Taste and add a little more lemon juice if needed.
- Just before serving, pour the dressing over the vegetables and gently toss, so as not to crush the lettuce. Serve immediately while the vegetables are still very crisp.
Storage
In fridge:
1 days
Freezing:
No
This salad tastes best freshly dressed. If you expect leftovers, keep the vegetables and dressing separate: store chopped vegetables in an airtight container and the dressing in a jar in the fridge for up to 2 days. Mix only the amount you plan to eat so the lettuce stays crisp.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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