Salade de crudités with herb yogurt dressing Recipe
A light French salad made from raw vegetables that the French often eat as a starter before the main course. Crunchy carrot, radishes and cucumber served with a simple but very aromatic yogurt and herb dressing are a bit like a Polish raw vegetable salad, only in a more delicate, “bistro” version. Perfect when you want to add something fresh, colorful and ready in just a few minutes to your meal.
This salad shows how simple raw vegetables can become something elegant with just a good dressing. The creamy yogurt base, sharp Dijon mustard and fresh herbs give it a distinctly French character while still feeling familiar to anyone used to classic raw vegetable salads.
Chef's tips
Dry the lettuce and other vegetables very well before adding the dressing – excess water will dilute the flavor. Taste the dressing before you pour it over the salad and adjust the acidity with more lemon juice or the seasoning with salt and pepper; a well-balanced dressing is the key to this dish.
How to serve
Serve in shallow bowls or on plates, with extra herbs sprinkled on top. Add a slice of toasted baguette or a small piece of quiche to turn it into a light meal. It also works nicely as a fresh side next to grilled meats or fish.
Ingredients
- carrot - 3 pieces
- cucumber medium, preferably greenhouse - 1 piece
- radish - 8 pieces
- butterhead lettuce or another soft lettuce - 0.5 heads
- plain yogurt thick - 150 g
- Dijon mustard - 1 teaspoon
- lemon juice freshly squeezed - 1.5 tablespoons
- olive oil - 1 tablespoon
- chives finely chopped - 2 tablespoons
- parsley leaves finely chopped - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Peel the carrots and grate them on a coarse grater or cut into very thin matchsticks.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seedy center with a teaspoon, and slice the rest into thin half-slices.
- Wash the radishes and slice them thinly. Tear the lettuce into smaller pieces with your hands, rinse and dry well, e.g. in a salad spinner or on paper towels.
- In a large bowl, combine the carrots, cucumber, radishes and lettuce.
- In a separate small bowl, mix together the yogurt, Dijon mustard, lemon juice and olive oil. Stir with a spoon or small whisk for about 30–40 seconds, until the dressing is smooth and slightly thickened.
- Add the chopped chives and parsley to the dressing, season with salt and pepper. Taste and add a little more lemon juice if needed.
- Just before serving, pour the dressing over the vegetables and gently toss, so as not to crush the lettuce. Serve immediately while the vegetables are still very crisp.
Storage
This salad tastes best freshly dressed. If you expect leftovers, keep the vegetables and dressing separate: store chopped vegetables in an airtight container and the dressing in a jar in the fridge for up to 2 days. Mix only the amount you plan to eat so the lettuce stays crisp.
I like this salad as a quick way to bring a bit of French bistro atmosphere to an ordinary weekday dinner. It’s flexible – you can swap in whatever crunchy vegetables you have – but the yogurt and herb dressing always makes it feel special and refreshing.
