Spring salad with radish and poached egg
4 servings
20 minutes
Spring salad with radish and poached egg is an exquisite dish of French cuisine that combines the freshness of spring vegetables with the tenderness of poached egg. The roots of this recipe trace back to France's gastronomic culture, where special attention is paid to the balance of flavors. Crunchy radish, sweet tomatoes, fresh cucumber, and aromatic roasted pepper create a harmonious blend. Tender lettuce leaves and green onions add lightness to the dish, while sour cream adds softness and a pleasant tang. A special highlight is the poached egg which, when spread out, makes the dish's texture rich and creamy. This salad is perfect as a light spring lunch or an elegant appetizer that emphasizes the delicacy of flavors and simplicity of preparation.
1
Chop tomatoes, cucumbers, and radishes coarsely and mix. Grill the pepper on all sides until the skin blackens. Place in a plastic bag, tie the neck, and let it cool. Then peel the pepper and remove the seeds. Cut the flesh into strips about 3 cm long.
- Tomatoes: 2 pieces
- Cucumbers: 4 g
- Radish: 10 pieces
- Fresh red pepper: 1 piece
2
Wash and dry the lettuce and onion. Separate the lettuce into leaves and tear them roughly by hand, cut the onion into pieces 3 cm long.
- Green salad: 1 bunch
- Green onions: 1 bunch
3
Boil water in a pot, add vinegar. Crack one egg into a cup. Stir the water with a spoon to create a whirlpool and quickly pour in the egg. Cook for 2 minutes. Transfer to a plate with a slotted spoon. Boil the remaining eggs in the same way.
- Chicken egg: 1 piece
4
In a large bowl, mix salad leaves with radishes, pieces of pepper, and onion. Season with salt, pepper, and sour cream. Mix well and serve on individual plates. Top with poached eggs.
- Green salad: 1 bunch
- Radish: 10 pieces
- Fresh red pepper: 1 piece
- Green onions: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 4 tablespoons
- Chicken egg: 1 piece