Radish Salad
4 servings
30 minutes
A classic of Soviet public catering and an important home salad from childhood that has not been lost in modern gastronomic realities. It is ideal to cook it in June: when the radish is still fresh, but the first prickly cucumbers have already started to sprout.
1
Place the eggs in a pot of boiling water and boil for 10 minutes. Then pour cold water over them to cool.
- Chicken egg: 2 pieces
2
Peel the boiled eggs and cut them into wedges.
- Chicken egg: 2 pieces
3
Wash the radish, cut off the tops and roots, and slice it into thin rounds using a knife or mandoline.
- Radish: 300 g
4
Slice the cucumbers into the same thin circles.
- Cucumbers: 300 g
5
Mix cucumbers and radishes.
- Radish: 300 g
- Cucumbers: 300 g
6
Chop the green onions and dill.
- Dill: 10 g
- Spring onion: 10 g
7
Mix the chopped greens with sour cream.
- Dill: 10 g
- Spring onion: 10 g
- High-fat sour cream: 150 g
8
Place the vegetables on a serving plate.
9
Use two spoons to make a quenelle from sour cream with herbs and place it on the vegetables.
- High-fat sour cream: 150 g
- Dill: 10 g
- Spring onion: 10 g
10
Place the egg slices. Sprinkle the salad with salt and pepper and serve. Mix the salad with sour cream dressing just before eating.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste