Radish flowers salad

In addition to preparation time, you must take into account 2 hours to rest in the refrigerator.

Peel the radishes, wash them thoroughly and cut four laps of tabs in the form of petals with the tip of a very sharp knife.

Peel the hearts of radishes to leave only the white part.

Pour cold water in a large bowl, add some ice cubes and soak up the radish flowers.

Grate the carrots, wash them and cut them into thin sticks of 4 cm in length.

Private wires the celery sticks, wash them, cut them into thin sticks of 4 cm.

Peel the onions and cut a part of the stems, reducing them to 6 cm long.

Make incisions of 3 cm at the ends of the stems, wash them thoroughly.

Wash the lettuce leaves and dry them.

Dip the carrots, celery and onions in the iced water along with radishes and flowers leave the bowl in the refrigerator for at least two hours, until the vegetables form curls.

Wrap lettuce leaves in a cloth and place them in the magazine to the vegetables in the refrigerator.

When the vegetables are ready, drain and dry them with a cloth.

Mix sauce ingredients in a bowl and emulsionateli with a fork.

Add the radishes, carrots, celery and onions and stir gently.

A bowl lined with lettuce leaves and pour the vegetables, radishes with the petals upwards.

Serve immediately.

Suggested wine: Beaujolais.