Carrot, Radish And Arugula Salad With Thyme Vinaigrette Recipe

Name: Carrot, Radish And Arugula Salad With Thyme Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 2 cups red carrots; 1 cup radishes, assorted colors; 1/4 cup black radish; 6 cups wild arugula; 2 tablespoons fresh thyme leaves; 1 tablespoon olive oil; 1 dash salt; 1 dash pepper; For the dressing; 3 tablespoons good quality olive oil; 1 tablespoon champagne vinegar; 1 teaspoon honey; 1 tablespoon fresh thyme; Dash salt; Dash pepper

Servings: persons

For the salad
2 cups red carrots
1 cup radishes, assorted colors
1/4 cup black radish
6 cups wild arugula
2 tablespoons fresh thyme leaves
1 tablespoon olive oil
1 dash salt
1 dash pepper
For the dressing
3 tablespoons good quality olive oil
1 tablespoon champagne vinegar
1 teaspoon honey
1 tablespoon fresh thyme
Dash salt
Dash pepper

1
Slice the carrots and the radishes on a mandoline, or thinly - about 1/16 of an inch thick.
2
Toss the carrots into a skillet with the olive oil and some salt, pepper and fresh thyme. Saute for about 4 minutes, until carrots are just starting to soften but don't lose their crunch.
3
Remove from heat and add black radish, letting the warm skillet just barely soften it. Let cool, and add red, white and purple radishes and toss in the oil to coat.
4
Combine dressing ingredients in a jar and shake to emulsify. Add carrot and radish mixture to the greens, drizzle with dressing and toss to lightly coat.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the salad, 2 cups red carrots, 1 cup radishes, assorted colors, 1/4 cup black radish, and more.

Yes, Carrot, Radish And Arugula Salad With Thyme Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot, Radish And Arugula Salad With Thyme Vinaigrette

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