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We clean the eggs very carefully so as not to leave shells.
We clean and wash the radishes and green onions (wipe the onions out of water).
Finely slice the eggs, onion and radish.
Mix all the ingredients, add salt and pepper to taste and the salad is ready.
Category: salads, appetizers, various
I like eggplant in any form, so when I saw the recipe for this salad, I saved it immediately, to prepare it at the first opportunity. Although it resembles Baba Ganoush, the salad still tastes different, and the red oil also gives it a nice look, forming a colorful contrast with the leaves of Continue Reading & # 8220Mütebbel - Turkish Eggplant Salad & # 8221
Purple potato salad with radishes
Boil the white potatoes together with the purple ones.
After boiling, peel
In a bowl, over the potatoes, add the radishes cut into thin slices
and finely chopped green onions.
Season with salt and pepper.
Add lemon juice, olive oil and mint.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
Delicious salad with eggs and radishes & # 8211 a popular summer snack, prepared from simple and affordable ingredients!
& # 8220Salad with eggs and radishes & # 8221 is one of the most popular seasonal salads, which is easily prepared from affordable ingredients. Today we suggest you give up mayonnaise and season the salad with a delicious cream and mustard sauce, which will give the salad a richer and more intense taste. This delicious and savory salad is great for hot summer days!
-3-5 pickled cucumbers
-a few sprigs of green onions
Method of preparation
1. Boil the eggs and put them in cold water.
2. Peel the eggs and cut them into cubes. Put them in a bowl.
3. Add the radishes and sliced cucumbers. Sprinkle with chopped green onions.
4. Prepare the sauce in a separate bowl: mix the cream with the mustard and add the turmeric, salt and pepper.
- Slice the chicken and assemble the cordon bleul in 15 minutes.
- Cook the cordon bleul in 30 minutes.
- Prepare the salad in 10 minutes.
- Total time spent in the kitchen: 55 minutes
- If you want a reinterpretation of the dish, you can replace the slices of pressed ham with lettuce leaves or eisberg lettuce.
- If a slice of pressed ham is too thin or does not cover the piece of cheese, add another slice. The composition of the ham and cheese must remain well fixed.
- Do not roll twice in breadcrumbs so as not to form a hard crust. This can impede the cooking process of the dish and give it an unpleasant taste.
- To be easy to transport, beat the chicken breast pieces so that you reach a size suitable for the casserole you take with you to work.
I always have a lot of red eggs left after the Easter holidays and I'm thinking about what I could do with them, how I could capitalize on them. There are many ways to use them, but this time, I chose to turn them into a delicious salad, which goes very well with radishes and green onions (and a slice of homemade bread).
By the way, if I still had to boil more vegetables, I took advantage of the resulting soup, I boiled an onion, two chicken legs and others with it, so I got a light soup. And, because I only used the egg yolk for mayonnaise, I also used the remaining egg white in the soup, so I didn't waste anything & # 8230 I'll show you this recipe separately.
But let's get back to my egg salad!
Here's what I used:
300 gr lightly salted telemea
(1 egg yolk, mustard, oil)
2 tablespoons fermented cream
As a preparation:
I cleaned the carrots and celery and put them to boil for 10-12 minutes in water with a little salt (it must remain al dente, not to soften too much).
In the meantime, I peeled the eggs and put them on the large grater in a bowl. In another bowl I shaved the telemeau (also on the large grater). Then I took out the carrots and celery and set them aside to cool well. `The time for mayonnaise has arrived: in a smaller bowl, I mixed a fresh egg yolk with a grated teaspoon of mustard, and then I incorporated olive oil, stirring quickly, so that it does not cut. When I reached the desired amount (3 tablespoons) of mayonnaise I stopped, then added the cream and yogurt over the mayonnaise, grated a little nutmeg and seasoned with salt and pepper.
Finally, I put the celery and carrots on the large grater, each in a bowl and the assembly followed. In a large glass bowl, I put a layer of eggs, seasoned with salt and pepper, then I put a layer of telemea, mayonnaise sauce, a layer of celery, one of carrots, mayonnaise sauce, again a layer of eggs, one of telemea, mayonnaise sauce, celery, carrots, another layer of eggs, mayonnaise sauce and finally, telemea and freshly ground black pepper. I decorated it with a little onion and cheerful pansies. This bowl with egg salad is enough for 8-10 people. However, you can also choose to mount them in small, individual bowls, depending on your preferences.
Salad with recycled boiled eggs
This year's Easter meal was not entirely asymptomatic. Some symptoms, such as sarmalele and beef salad, were completely absent, and the others were much less pronounced than in previous years, but lasted longer.
We got rid of the lamb borscht only today, and the steak, although it represented only 50% of the amount reported in the same period of the previous year, lasted for more than 96 hours.
Until this year, the number of painted eggs started from 20 and up. Given the circumstances, I have now boiled only 10, to be so symbolic. 40% cracked when boiled, half of which was so strong that they did not even enter the technological flow of painting / cooling / polishing with bacon. Two met on Easter Sunday, two more were lost at breakfast, the rest finding their rest in the refrigerator to this day.
To enrich the collection, I committed salad From lower. Initially I wanted to do something with radish, salad and green onions, but I found that the radishes were exhausted and I did not want to write a statement to buy radish on my own responsibility, so I put what I had.
What do you need?
- 4 boiled eggs
- 1 bunch of lettuce
- 2 tomatoes
- ½ Cucumber Fabio
- 3 - 4 green onions
- 1-2 teaspoons of balsamic vinegar.
- 1 boiled egg yolk
- 4 tablespoons olive oil
- 4 teaspoons hot mustard
- 125 g Greek yogurt with 10% fat
- Salt, pepper - to taste.
How do you proceed?
Wash well and drain the lettuce, then cut or break into small pieces.
Wash and peel the green onion, then cut it into slices.
Peel a squash, grate it and slice it.
Wash the tomatoes and cut them into slices.
Peel the eggs, then cut them into pieces. Keep a yolk for dressing.
Mix all the ingredients in a large bowl and season with a little salt.
In a separate bowl prepare dressing for salad:
Mix the crushed egg yolk with the mustard and rub until you get a paste, which you season with freshly ground pepper. You can use black, white or mixed pepper.
Gradually incorporate the olive oil into the paste.
Then add the yogurt in small portions and incorporate it into the paste.
At the end, season the dressing with salt. You can use normal salt or abnormal salt. Himalayan pink, for example. I highly recommend it, as it contains most of the elements in Mendeleev's table, except for the artificial ones. How I don't know where I put it (I just know it's next to the bag of blue salt, which looks exactly like eggplant stone - CuSO4 . 5H2O), I put Ikea salt, flavored with leurd.
I have three more variants of salt flakes from Ikea: natural, smoked with oak smoke, respectively with wild mushrooms.
The dressing thus prepared is poured over the salad and mixed with a sense of responsibility. Or with a fork.
At the end, sprinkle the salad with balsamic vinegar.
Vinegar can also be added to the dressing, but you will miss the color effect. I hope you noticed that I did not use a common balsamic vinegar, which you can find in all supermarkets and even at Megaimaj. I put one with flavor naturally of raspberries, coming from the land of Orange Man. I could have replaced it with a balsamic paste flavored with figs (Greek product), but it would have become too exotic salad and I would have been accused of culinary snobbery.
This is another very simple recipe that can be used both as an appetizer and as a side dish.
For French potatoes you will need:
- 1 kg of red potatoes
- 300 g of sheep's milk cheese
- 3 boiled eggs
- 3 raw eggs
- 100 g butter
- 100 g grated cheese
- 100 ml cream for cooking
The potatoes are washed very well and boiled in salted water, along with the peel, until they boil very well. After they are cooked, they are put to cool, and they will be peeled. Half of them are cut into rounds and the other half is passed. The sheep's cheese is put on the grater and mixed with the raw eggs.
Place baking paper or butter on a baking tray, then place the first layer of potato slices. Then add the puree and cheese mixed with raw eggs. Next, add the layer of boiled eggs, also cut into slices, finishing with the last layer of potatoes, grated cheese and cream. Place the tray in the oven for 15 minutes or until the cheese on top is browned.
I love Cluj! And gastronomy as well. The bond between us is passion. We are talking about a city where you can eat memorably, you can spend time of exceptional quality and where you will surely be enchanted from a gastronomic perspective. Just know how! This is where my help comes in. I will be your guide! And together we can make each experience itself a memorable one.
On the Manifest Bon Vivant blog I write about restaurants in Cluj, I share fine culinary experiences, I talk about gastronomic events whether they are festivals, tastings, brunch, about local producers and their wonderful food sources, about their importance in the community and in our lives alike. . We discover why it is good to eat locally and how we can develop the concept together.
We also talk about all kinds of ingredients, recipes, but mostly about good food, as it used to be and, especially, where we can find it. We are debating such common terms nowadays as traceability, seasonality, from farm to fork and we are trying to make wise food choices. Which must be good, clean, correct!
Salad with radishes and eggs
-2 tablespoons olive oil
-salt and ground black pepper to taste
Method of preparation
1. Peel the eggs and cut them into large pieces.
2. Wash the radishes and remove the tips and tails, press or beat them with a weight to crack the vegetables. Cut the radishes if they are too big. Squeeze the cucumbers and cut them into medium pieces.
3. Finely chop the washed greens and garlic and place them in the blender jar. Add salt to taste and olive oil and mix until smooth. Pour 3 tablespoons of yogurt (no additives) and mix again. Add the remaining yogurt, mix, season with salt and pepper, if necessary.
4. Combine radishes, cucumber pieces and sauce. Stir.
5. Season the eggs with sour cream, salt and pepper, add Dijon mustard for a spicy taste and mix.
6. Serve the food, placing on the plate first the basic salad (radishes with cucumbers), then the egg salad. A few slices of black bread will complement this salad excellently.
Salad with radishes and boiled eggs
Vegetables and eggs are a perfect combination in a healthy diet, especially since in spring we can enjoy the first greens and vegetables and prepare a salad full of vitamins and nutrients. Green salad with radishes and boiled eggs is a simple recipe, but very welcome this season.
Contains fresh ingredients that give a special flavor to the salad, in addition it is very versatile, lettuce can be easily replaced with other leafy vegetables that you have at hand. Maybe with some spinach leaves or, why not, you can improve the taste and nutritional intake of the recipe by adding some fresh leurd or dandelion leaves, excellent for the proper functioning of the liver.
1 lettuce head
2 hard boiled eggs
4 - 5 red radishes
2 green onions
3-4 tablespoons vegetable or olive oil
the juice of a lemon
1 tablespoon grated sugar, optional
salt and pepper to taste
Details: the lettuce leaves break into pieces so that they can be easily taken with a fork. Wash the radishes well, drain and cut into slices 4-5 mm thick. Mix in a bowl the lemon juice with salt, sugar (if using) and pepper to taste. The sugar will balance the tastes, obtaining a balance between salty-sour-sweet. If you do not want to use it, you can completely give it up or replace it with honey, agave syrup, etc. Add this dressing over the ingredients in the bowl and add the oil. Stir to blend and the salad is ready to serve. Good appetite!