Tashkent salad with radish

3 servings

15 minutes

Recipe from Sergey Sushchenko, corporate brand chef of the restaurants "Chayhona No. 1 of the Vasilchuk brothers.

Energy value per serving

• Calories: 384.5
• Proteins: 20.6g
• Fats: 31.3g
• Carbohydrates: 5.5g

Ingredients

• Radish: 240 g
• Boiled veal: 160 g
• Onion: 40 g
• Chives: 4 g
• Vegetable oil: to taste
• Quail egg: 8 pc
• Mayonnaise: 120 g
• Salt: 4 g
• Mixed salad leaves: 10 g

Cooking steps

1. Place quail eggs in a pot with cold water, bring to a boil, and cook for 4 minutes. Then rinse with cold water to make peeling easier.

   Required ingredients:

   • Quail egg: 8 pieces

2. Slice the onion very thinly and fry in a large amount of vegetable oil until crispy, then remove with a slotted spoon and place on a folded paper towel to absorb excess fat.

   Required ingredients:

   • Onion: 40 g
   • Vegetable oil:  to taste

3. Peel the radish and cut it into very thin strips. Or grate it on a special grater into thin vermicelli - this will be easier and faster.

   Required ingredients:

   • Radish: 240 g

4. Cut the veal into thin strips. Place in a salad bowl, add radish (if it released a lot of juice, squeeze it out) and fried onions (reserve 2 tablespoons for garnish).

   Required ingredients:

   • Boiled veal: 160 g
   • Radish: 240 g
   • Onion: 40 g

5. Mix the salad and dress it with mayonnaise.

   Required ingredients:

   • Mayonnaise: 120 g

6. Peel the eggs and cut them in half. Also add them to the bowl with the salad.

   Required ingredients:

   • Quail egg: 8 pieces

7. Garnish the salad with leftover fried onions, mixed greens, and green onions.

   Required ingredients:

   • Onion: 40 g
   • Mixed salad leaves: 10 g
   • Chives: 4 g