Salad with "beaten" radish
4 servings
20 minutes
Salad with 'broken' radish is a delicate play of textures and aromas inspired by French culinary traditions. Light and refreshing, it combines crunchy radishes and cucumbers that undergo special treatment to crack their structure and enhance the juices inside. Mixed with spicy herbs and garlic, the vegetables gain a rich flavor that further unfolds thanks to a tangy green dressing made from buttermilk and olive oil. The addition of boiled eggs with a soft mayonnaise hue makes the salad even more nutritious. This dish is perfect for summer evenings when you crave something fresh and original. French chefs value simplicity and sophistication, and this salad is a vivid testament to that. It works wonderfully as a standalone dish or as a side to light meat or fish.
1
Place the curd in a kitchen towel, tie it into a bag, and let it drain for 1-4 hours. The longer it hangs, the denser it will become.
- Sour milk: 400 ml
2
Boil the eggs hard for 9 minutes. Cool, peel, and chop coarsely.
- Chicken egg: 4 pieces
3
Cut off the tails and greens of the radishes. If they are very fresh, leave some green stems about 1-2 cm long. Hit each radish with something heavy (meat mallet, heavy knife handle, pot) to crack it. Don't overdo it – the radish shouldn't break into pieces. Then divide it into large pieces or cut it with a knife.
- Radish: 2 bunchs
4
Tap the cucumbers with the same object to crack them too. Cut the cucumbers into medium pieces. Mix the cucumbers and radishes.
- Cucumbers: 3 pieces
5
For the green sauce, finely chop the herbs and garlic, and place them in a blender cup. Add salt, pour in 2 tablespoons of oil, and blend until smooth. Add a bit of buttermilk and blend again. Add the remaining buttermilk and mix. Add more salt and pepper.
- Dill: 1 bunch
- Coriander: 1 bunch
- Garlic: 1 clove
- Olive oil: to taste
- Sour milk: 400 ml
- Salt: to taste
- Ground black pepper: to taste
6
Mix eggs with mayonnaise, olive oil, salt, and pepper. Combine radishes and cucumbers with green dressing. Serve the main salad first, then the egg mixture on plates.
- Homemade mayonnaise: to taste
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste