Broccoli, carrot, black radish salad

Happy April everyone! Hope you had a nice long weekend. We had a great time with family and friends. Here is a nice spring salad to get a healthy start to the summer preparation. We went to the outside market today to buy our fruits and vegetables. It was a beautiful sunny day in Montpellier and we were both craving for a salad. Unfortunately it isn’t tomato season yet (cant wait!). So we decided to make a nice green salad. We both really hate wasting food so we have a couple little tips to use (almost) everything when cooking.

Today’s recipe is a broccoli, carrot and black radish salad with a “hard” boiled egg and broccoli puree.



1 broccoli
1 black radish
2 small carrots

Broccoli, carrot and ginger puree:

  • The stem of the broccoli you used for the salad
  • The remainder of the carrots used for the salad
  • A clove of garlic
  • Fresh ginger (same size as the garlic clove)
  • Juice of ½ a lemon
  • A teaspoon of cumin
  • A dash of milk

1 egg

Olive oil (optional)


Thinly (as thin as you possibly can) slice the black radish. Sprinkle with sea salt and refrigerate for ½ an hour (this will remove the strong pepperish taste of the black radish). Cut the broccoli so you have only the “branches”. Reserve the stem. Peel the carrots until there is only the core left. Reserve the core with the broccoli stem. Put aside.

Broccoli, carrot and ginger puree:

Put all the ingredients in the blender and blend for tow to three minutes until smooth.


Boil water. Add the egg to boiling water for precisely 7:30 minutes. Transfer immediately to ice water (this stops the egg from cooking) for a couple minutes.

Assemble everything on a plate and enjoy a very healthy light lunch. You can add olive oil to the plate if you choose.

Bon appétit!


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Eating Whole

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