This year I will make it for Easter instead of a vegetable one. I got the recipe from my neighbor

Radish is one of the first vegetables to appear in spring. It is crunchy, slightly spicy and juicy. It’s worth it combine it with chives, which are equally fresh at this time of year, and the Easter classic, i.e. eggs. This is a much lighter and quicker option than a traditional vegetable salad. To make it you need about 20 minutes. My neighbor shared the recipe with me and since then, I have radishes on my table every year. I like it all, so I believe you will like it too.

To prepare the salad you need:

• 4 hard-boiled eggs,
• 1 bunch of radishes,
• 1 bunch of chives,
• ½ onion,
• 1 package of natural cottage cheese,
• salt and pepper to taste.

How to prepare a salad step by step

1. Boil the eggs. Put them in a pot of cold water, bring to a boil and cook for about 8-9 minutes to obtain a hard yolk. After cooking, rinse with cold water and peel.

2. Prepare the vegetables. Wash the radishes thoroughly, cut off the ends and cut into small cubes or thin half-slices (depending on your preferences). The finer it is cut, the more uniform the consistency of the salad will be.

Chop the chives finely. Cut half the onion into very small cubes. If you don’t want it to be too spicy, you can scald it with boiling water first and drain it.

3. Cut the eggs. Cut the eggs into cubes. Don’t chop them too much, as the distinct pieces give the salad a better structure.

4. Combine the ingredients. Pour radishes, chives, onion and eggs into a large bowl. Add cottage cheese together with the delicate marinade from the package. Season everything with salt and freshly ground pepper. Mix thoroughly but gently so as not to crush the eggs. Enjoy your meal!

My neighbor sometimes makes a paste out of this salad. However, this requires chopping the ingredients finer and adding more cheese for a more velvety, spreadable consistency.

Before serving, decorate with pieces of radishes and cress. It will taste great with fresh bread.