Spring salad with radishes and wild garlic

Name: Spring salad with radishes and wild garlic
Total time: 30 min
Yield: 2
Ingredients: 200 g Radish; 100 g Corn salad; 20 g Cheremsha; 3 Eggs; to taste Ground black pepper; to taste Salt; 3 tablespoon Olive oil; 1 teaspoon White wine vinegar; 1 teaspoon Soy sauce

Green salad with young radishes to combat vitamin deficiency. The other day I bought a simply wonderful bunch of radishes - I’ve probably never eaten anything so sweet. It is exactly sweet, without the slightest bitterness. I chewed up the first bunch just like that in about twenty minutes, but I decided to use the second one in some salad. I wanted to make the salad bright so that there would be a riot of colors. In addition to the radish, the generous seller gave me a bunch of wild garlic, so it was decided to use it in this salad as well. It turned out bright, satisfying and tasty.

50

13218

Emma Smith

Recipe author

Spring salad with radishes and wild garlic

Calories

407kcal

Protein

14g

Fat

37g

Carbs

8g

*Nutrition per serving

Ingredients

Servings: 2

200g

100g

20g

3

to taste

to taste

3tablespoon

1teaspoon

1teaspoon

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Prepare the ingredients. Wash the corn salad well and dry.
STEP 2
Wash the radishes, dry them, cut off the tops (leave small tails if desired) and cut into quarters.
STEP 3
Hard boil the eggs, cool and peel. Cut the eggs into 4 parts.
STEP 4
Wash the wild garlic, cut off the leaves, chop the petioles coarsely.
STEP 5
Refueling. Combine olive oil, vinegar and soy sauce. Stir until smooth.6.7.
STEP 6
Place corn salad on a plate. Place pieces of radish and wild garlic on top. Salt, pepper, pour over dressing.
STEP 7
Place the quartered eggs.
STEP 8
Add salt, pepper and serve. Instead of salt and pepper, I used ready-made salad dressing, which contains salt, a mixture of peppers and lemon zest.