Spring Salad with Radishes and Poached Egg

Salads | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Spring salad with radishes and poached egg

Ingredients

Radish - 10 pieces
Scallions - 1 bunch
Chicken Egg - 1 piece
Red Long Chili Peppers - 1 piece
Sour Cream - 4 spoons
Cucumbers - 0.1 oz
Salt - to taste
Ground Black Pepper - to taste
Tomatoes - 2 pieces
Corn Salad - 1 bunch

Step by Step guide

Step 1

Coarsely chop the tomatoes, cucumbers, and radishes, then mix them together. Grill the peppers on all sides until the skin is charred, either on a grill or a gas burner. Place them in a plastic bag, tie the top, and let them cool. After that, peel the peppers and remove the seeds. Cut the flesh into strips about 3 cm long.

Step 2

Wash and dry the lettuce and onion. Separate the lettuce into leaves and tear them into large pieces with your hands, then cut the onion into 3 cm pieces.

Step 3

In a pot, bring water to a boil and add vinegar. Crack an egg into a cup. Use a spoon to stir the water into a whirlpool and quickly pour in the egg. Cook for 2 minutes. Use a slotted spoon to transfer to a plate. Repeat with the remaining eggs.

Step 4

In a large bowl, combine the salad leaves with radishes, pieces of bell pepper, and onion. Season with salt, pepper, and sour cream. Mix well and serve on individual plates. Top with poached eggs.