For the dressing
1/4 cup white wine vinegar (60 ml)
1 tablespoon mustard
1/3 cup olive oil (80 ml)
1 tablespoon fresh or dried tarragon, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon fresh or dried dillweed, chopped or 1/2 teaspoon dried dillweed
1/2 teaspoon salt
For the salad
1 large cucumber, sliced into thin rounds
1 tablespoon salt
1 large beet, grated
1 medium-sized carrot, grated
3 radishes, thinly sliced
1/2 cup toasted pistachios (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 or dried tarragon, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon fresh or dried dillweed, chopped or 1/2 teaspoon dried dillweed
1/2 teaspoon salt
For the salad
1 large cucumber, sliced into thin rounds
1 tablespoon salt
1 large beet, grated
1 medium-sized carrot, grated
3 radishes, thinly sliced
1/2 cup toasted pistachios (50 g)
Prepare the dressing: In a small bowl, combine all the ingredients
Prepare the salad: In a large plate, place the cucumber slices and sprinkle with salt
Let it sit for 15 minutes
Transfer them to a strainer and rinse under cold running water to remove excess salt
Dry with paper towels
With the dressing reserved, season the beet, carrot, and cucumber separately
Arrange the legumes without mixing in four individual plates and garnish with radish
Spread the pistachios on top and serve
303 calories per serving
