Radish Salad
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
A classic of Soviet cafeteria cuisine and an important homemade salad from childhood that has not lost its relevance in modern culinary settings. It’s best to prepare it in June, when the radishes are still fresh, but the first prickly cucumbers have already started to appear.
Ingredients
- Radish - 10 oz
- Cucumbers - 10 oz
- Chicken Egg - 2 pieces
- Dill - 0 oz
- Scallions - 0 oz
- Sour Cream - 5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place the eggs in a pot of boiling water and cook for 10 minutes. Then, transfer them to cold water to cool.
Step 2
Peel the cooked eggs and slice them into wedges.
Step 3
Wash the radishes, trim the tops and tails, and slice them into thin rounds using a knife or a mandoline.
Step 4
Slice the cucumbers into equally thin rounds.
Step 5
Mix the cucumbers and radishes.
Step 6
Chop the green onions and dill.
Step 7
Mix the chopped herbs with sour cream.
Step 8
Arrange the vegetables on a serving plate.
Step 9
Using two spoons, shape the sour cream with herbs into a quenelle and place it on the vegetables.
Step 10
Arrange the egg wedges. Sprinkle the salad with salt and pepper and serve. Mix the salad with the sour cream dressing just before eating.
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