Salad of radishes, carrots and sprouts

08522 RADISHES SALAD, carrots and sprouts INGREDIENTS for 4 PEOPLE For the salad: a plate of sprouts, radishes, 2 packs of 2 medium carrots.

For garnishing: 2 medium carrots, radishes 4.

For the vinaigrette: 2 tablespoons mustard, 4 tablespoons of wine vinegar 4 tablespoons of olive oil, d? 3 tablespoons peanut, canola oil, salt.

Wash and cut the two ends of radishes; at the height of the ó rapanello practiced 4 parallel incisions in one direction, then the other 6 in the other direction, at right angles.

Keep, for 30 minutes, in a salad bowl filled with water and ice cubes.

Peel carrots, cut them into 4 pieces of 2, 5 cm long, cut the ends at right angles, then slightly rounded corners.

Still practiced 4 incisions at regular intervals, stopping at 1/2 cm from the base.

Try other 4 incisions perpendicular, always of the same depth.

Sprinkle the carrots with a little salt and let them stand for 30 minutes, cool.

Rinse, dry and enlarged the incisions with your fingers.

Mix the ingredients for the vinaigrette.

To prepare the crank, washed and cut into rings, radishes; Peel and cut the carrots into thin strips lengthwise, then cut into pieces.

Mix, separately, with 1/3 of vinaigrette, rapanello washers, carrot pieces and twigs; on each plate put the three ingredients and cutlery on carrot flowers radishes and carrots rapanello flowers.

Garnish with watercress and serve cool.