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Radish, Scallion and Egg Salad
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Description
For me, nothing says spring like a crunchy, colorful salad made with radishes, scallions, and hard-boiled eggs (and maybe also some fresh dill), all dressed with sour cream and seasoned with a bit of salt and black pepper. This salad is very popular in the springtime in my home country, Russia, where radishes are frequently the first vegetable to be harvested in late spring/early summer.
Ingredients
- 2 bunches Red Radishes
- 1 bunch Scallions (green Onions)
- 4 whole Eggs, Hard-Boiled
- Chopped Dill (optional)
- Sour Cream Or Mayonnaise, To Taste
- Salt And Pepper, to taste
Preparation
Wash and trim the radishes and the scallions. Slice the radishes thinly but not-paper thin, about 1/8 of an inch. If the radishes are large, cut them in half before slicing. Chop the scallions into roughly ¼ inch pieces. Coarsely chop the eggs (¼- ½ inch pieces). Mix everything together, adding chopped dill if desired. Mix in the desired amount of sour cream or mayonnaise, salt, and pepper right before serving. (If you dress and season the salad ahead of time, it will get watery.)
This recipe makes 4 side-salad-sized servings or 2 light-lunch-sized servings.
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