Carrot salad with parsnip, celery and daikon
4 servings
20 minutes
Carrot salad with parsnip, celery, and daikon is a refreshing, crunchy, and aromatic vegetable mix that combines the sweetness of carrots, the delicate spiciness of parsnips, the subtle bitterness of celery, and the juiciness of daikon. Dressed with a tangy vinaigrette made from mustard, vinegar, and olive oil, the salad achieves a vibrant flavor with a harmonious balance of acidity and sweetness. This recipe draws inspiration from European cuisine where vegetable salads play an important role in nutrition. It pairs well as a side dish to meat or fish dishes or as a light standalone snack. It can be served chilled to enhance the freshness of the ingredients. Rich in vitamins and fiber, this salad is an excellent choice for those who appreciate healthy and tasty food.
1
Peel the carrot, a small celery root, a small parsnip root, and daikon. Grate everything on a coarse grater and transfer to a bowl.
- Carrot: 2 pieces
- Celery root: 1 piece
- Parsnip root: 2 pieces
- Daikon: 0.5 piece
2
In a blender, mix mustard, salt, sugar, vinegar, and parsley. Blend until smooth. Then, while continuing to whisk, add olive oil.
- Dijon mustard: 1 teaspoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Sherry vinegar: 0.3 glass
- Chopped parsley: 1 glass
- Extra virgin olive oil: 0.6 glass
3
Dress the salad with vinaigrette, mix it, cover with film, and send it to the fridge for 20 minutes.
- Extra virgin olive oil: 0.6 glass