Bright tasting and fresh, these pickled vegetables can be used as a side dish for cold beef above or any main course.
Enough for 4 as a side salad
carrots 3 medium
mouli/whiteradish half
radishes 8
shallots 3
lime 1
oranges 2
lemon 1
white wine vinegar 2 tbsp
Peel the carrots and the mouli and slice them into very thin rounds. Slice the radishes, too. Peel the shallots and cut them into quarters, toss the radishes and shallots gently together and place in a shallow layer in a mixing bowl.
Make the dressing: squeeze the lime into a small bowl, add the juice of the oranges and the lemon, then stir in the white wine vinegar. Season with a generous pinch of salt. Pour the dressing over the sliced vegetables, then cover with cling film and leave for at least 3 hours. They should be bright, crisp and slightly sour.
