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.
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.
- 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.
- 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.
- 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).
- Boiled veal: 160 g
- Radish: 240 g
- Onion: 40 g
5
Mix the salad and dress it with mayonnaise.
- Mayonnaise: 120 g
6
Peel the eggs and cut them in half. Also add them to the bowl with the salad.
- Quail egg: 8 pieces
7
Garnish the salad with leftover fried onions, mixed greens, and green onions.
- Onion: 40 g
- Mixed salad leaves: 10 g
- Chives: 4 g
