Spring Radish Salad With Egg And Mayonnaise. Step-by-step Recipe With Photo

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Spring Radish Salad With Egg And Mayonnaise. Step-by-step Recipe With Photo
Spring Radish Salad With Egg And Mayonnaise. Step-by-step Recipe With Photo

Video: Spring Radish Salad With Egg And Mayonnaise. Step-by-step Recipe With Photo

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Video: Geoffrey Zakarian's Spring Radish Salad | The Kitchen | Food Network 2023, January
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Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores and on the market. However, this is nothing more than a repetition of the name in the Russian manner, since the Chinese use the word Lobo (I cannot draw hieroglyphs) to denote various varieties of radish and radish.

Spring radish salad with egg and mayonnaise
Spring radish salad with egg and mayonnaise

In general, I found in the market a rather wonderful, in my opinion, vegetable, weighing about half a kilo. The seller proudly called this product - watermelon radish. Outside, the vegetable is covered with a light green peel, and in the cut there is a pink flesh that looks exotic. The peel is not edible, it is easy to peel, the pink pulp is juicy, it tastes very much like daikon or ordinary radish. Apparently the name "watermelon radish" appeared because of the external similarity - green outside, pink inside.

It was decided to focus on the smell and taste of the vegetable when cooking, and make a traditional radish salad. It turned out very tasty, we did not catch any "nutty" notes about which the guy in the market spoke, but it was nice to eat a light spring salad in winter.

  • Cooking time: 20 minutes
  • Servings: 2

Ingredients for Fancy Radish Salad

  • 250 g of Chinese Lobo radish;
  • 30 g parsley or cilantro;
  • 2 chicken eggs;
  • 30 g mayonnaise;
  • black pepper, sea salt.

Method of preparing spring radish salad with egg and mayonnaise

We wash the watermelon radish with a brush, peel off the peel, cut the vegetable in half or in four parts.

Apparently my "watermelon" turned out to be strange, the pulp instead of the promised pink color turned out to be in white spots, which, however, did not affect the taste in any way.

Cut the radish in half or in four parts
Cut the radish in half or in four parts

Next, rub the radish, like a regular radish, on a coarse vegetable grater. The characteristic pungent odor is present in the same volume as any radish.

Rubbing the radish
Rubbing the radish

Sprinkle the grated radish with sea salt, you can use ordinary table salt, but I wanted more exotic. Stir, leave for a few minutes to dissipate the smell.

Sprinkle the grated radish with sea salt, stir and leave for a few minutes to dissipate the smell
Sprinkle the grated radish with sea salt, stir and leave for a few minutes to dissipate the smell

Finely chop a small bunch of parsley or cilantro and add to a salad bowl.

Boil fresh chicken eggs hard-boiled, cool, cut into small cubes and add to a salad bowl on chopped vegetables.

Leave a couple of boiled egg slices to decorate the dish.

Next, season the salad with mayonnaise and freshly ground black pepper. There is no need to salt, since we poured salt at the very beginning.

By the way, for a delicious salad, I advise you to cook homemade mayonnaise, preferably on quail eggs.

Add greens to the radish
Add greens to the radish
Boil eggs, chop and add to a bowl
Boil eggs, chop and add to a bowl
Season the salad
Season the salad

Mix the ingredients thoroughly, put them in the refrigerator for 15 minutes so that the products are saturated with juices.

Stir the ingredients of the salad and put them in the refrigerator to soak
Stir the ingredients of the salad and put them in the refrigerator to soak

Before serving, decorate with a slice of egg and a leaf of parsley, pepper.

Spring radish salad is ready. Enjoy your meal!

Decorate the spring radish salad before serving. Done
Decorate the spring radish salad before serving. Done

If the radish or radish turned out to be very bitter, with a pungent unpleasant odor, then this can be corrected. First you need to sprinkle the chopped vegetables with salt and put on a sieve or in a colander, leave for 15 minutes for the juice to drain. Then rinse thoroughly with cold boiled water. These manipulations can significantly reduce unpleasant odor and pungent taste.

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