Salad
Description
A simple dish to prepare. You can add various fresh herbs to this salad if desired: dill, parsley. Early cabbage is also perfect. If you don't like mayonnaise, replace it with sour cream of any fat content or plain yogurt without additives. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken egg and let it cool. Soak the cucumbers and radishes in cold salted water for about 30-60 minutes. This will reduce the level of nitrates, if present in early-season vegetables.
- 2
Step 2
Trim the tails off each radish and cut them in half. Slice the root vegetables into half-rings and place the slices into a salad bowl or a deep plate.
- 3
Step 3
Rinse the fresh cucumbers in water, washing off dust and spines from the vegetable surface. Trim the ends and slice into half-moons. Add the sliced cucumbers to the radishes.
- 4
Step 4
Rinse the green onion stalks and chop finely. Add to the other ingredients in the container.
- 5
Step 5
Peel the boiled chicken egg, rinse it, and cut into small cubes. Add to a container along with mayonnaise and salt. Gently mix.
- 6
Step 6
Serve the April salad immediately after preparation, before the cucumbers release their juice.