Spring salads have a special vibe, opening the season with fresh aromas after a long winter. The radish salad took it´s place on our table at Easter. In early spring, my mother used to come home from the local market with a bunch of nettle, radish and wild garlic. I like to add some sheep brânză [‘brɨnzə] (salty traditional cheese made of sheep´s milk) and sprinkle some lemon juice over. Here you’ll find the original recipe of one of my favorite spring salads.
AuthorNata AlbotCategorySalads, VegetarianDifficultyBeginnerThe radish salad took it´s place on our table at Easter.
Chop off the greens and wash carefully the radishes.
Slice into thin rounds and place in a glass bowl.
Dice the eggs, cut the washed cucumbers into rounds, dice the scallions and add everything to the bowl with sliced radishes.
Pour the sour cream or the cooking oil over.
Add salt and pepper to your taste and toss to combine.
Ingredients
Directions
Chop off the greens and wash carefully the radishes.
Slice into thin rounds and place in a glass bowl.
Dice the eggs, cut the washed cucumbers into rounds, dice the scallions and add everything to the bowl with sliced radishes.
Pour the sour cream or the cooking oil over.
Add salt and pepper to your taste and toss to combine.
Voilà, you´ve got a delicious and colorful spring salad.