Colorful Spring Salad with Sweet Radishes and Wild Garlic

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.
cook time: 30 min
Hazel Farrow
Colorful Spring Salad with Sweet Radishes and Wild Garlic

Nutrition Facts (per serving)

145
Calories
13g
Fat
3g
Carbs
5g
Protein

Ingredients (2 portions)

Basic:

Radish 200 g
Corn salad 100 g
Cheremsha 20 g
Eggs 3 pc
Ground black pepper to taste
Salt to taste

Refueling:

Olive oil 3 tbsp
White wine vinegar 1 tsp
Soy sauce 1 tsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients. Wash the corn salad well and dry.

Step 2

Step 2
Wash the radishes, dry them, cut off the tops (leave small tails if desired) and cut into quarters.

Step 3

Step 3
Hard boil the eggs, cool and peel. Cut the eggs into 4 parts.

Step 4

Step 4
Wash the wild garlic, cut off the leaves, chop the petioles coarsely.

Step 5

Step 5
Refueling. Combine olive oil, vinegar and soy sauce. Stir until smooth. 6. 7.

Step 6

Step 6
Place corn salad on a plate. Place pieces of radish and wild garlic on top. Salt, pepper, pour over dressing.

Step 7

Step 7
Place the quartered eggs.

Step 8

Step 8
Season with salt and pepper and serve. Instead of salt and pepper, I used ready-made salad dressing, which contains salt, a mixture of peppers and lemon zest.

Additional rubrics

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