Tashkent salad with radish and herbs
5 servings
60 minutes
The 'Tashkent' salad with radish and aromatic herbs is a bright and refreshing dish of Uzbek cuisine. Its origin is linked to the traditions of Tashkent, where the harmonious combination of fresh vegetables, greens, and meat is valued. Crunchy radish, fragrant greens, and tender beef create a rich flavor with light spicy notes. Fried onions add sweetness, while the sour cream dressing provides softness and unites the ingredients. This salad is perfect as a standalone dish or as part of a festive table, highlighting Eastern motifs of the meal. Its freshness and lightness make it an excellent choice for a summer lunch or dinner.
1
Wash the radish or daikon, trim the tails, peel and cut into sticks. Cut the boiled meat into strips. Peel the onion and slice it into half-rings.
- Radish: 300 g
- Beef: 350 g
- Onion: 1 piece
2
Heat vegetable oil in a pan, fry the onion until golden, then place on paper towels to cool.
- Vegetable oil: 1 tablespoon
3
Wash the greens, dry them, leave a few sprigs for decoration, chop the rest finely. Chop 2 boiled eggs.
- Spring onion: 1 bunch
- Parsley: 1 bunch
- Cilantro: 1 bunch
- Dill: 1 bunch
- Chicken egg: 3 pieces
4
Combine all ingredients in a bowl, season with salt and pepper to taste. Slice the remaining egg. Serve the salad in plates or bowls, dress with sour cream, and garnish with egg slices and sprigs of greens.
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: to taste
- Chicken egg: 3 pieces
