For the dressing
1/4 cup white wine vinegar (60 ml)
1 tablespoon mustard
1/3 cup olive oil (80 ml)
1 tablespoon fresh parsley, chopped, or 1/2 teaspoon dried parsley
1 tablespoon fresh mint, chopped, or 1/2 teaspoon dried mint
1 tablespoon green onions, chopped
1/2 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried thyme
1/2 teaspoon salt
For the salad
1 large cucumber, cut into thin slices
1 tablespoon salt
1 large beet, grated
1 medium carrot, grated
3 radishes, cut into thin slices
1/2 cup toasted cashews (50 g)
For the dressing
1/4 cup white wine vinegar (60 ml)
1 tablespoon mustard
1/3 cup olive oil (80 ml)
1 tablespoon fresh parsley, chopped, or 1/2 teaspoon dried parsley
1 tablespoon fresh mint, chopped, or 1/2 teaspoon dried mint
1 tablespoon green onions, chopped
1/2 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried thyme
1/2 teaspoon salt
For the salad
1 large cucumber, cut into thin slices
1 tablespoon salt
1 large beet, grated
1 medium carrot, grated
3 radishes, cut into thin slices
1/2 cup toasted cashews (50 g)
Prepare the dressing: in a small bowl, combine all the ingredients. Reserve
Prepare the salad: in a large plate, place the cucumber slices and sprinkle with salt
Let it rest for 15 minutes
Transfer to a colander and run under cold water to remove excess salt
Dry with paper towels
With the dressing reserved, season the beet, carrot, and cucumber separately
Arrange the vegetables, without mixing, in four individual plates and decorate with radish
Spread cashews on top and serve.
