Easter salad with radishes This is a very effective proposition for a light dish for the Easter table. He skillfully combines the sharpness of radishes, the sweetness of bread and the distinctive taste of yellow cheese.
In this recipe, I decorated it with olive flowers, but you can create any shapes referring to spring. The big advantages of this dish are certainly the speed and simplicity of preparation.
- 150 g radishes,
- 200 g of yellow, hard cheese,
- 2 eggs,
- 8 pitted black olives 8 olives for decoration,
- 1 clove of garlic,
- juice from a quarter of a lemon,
- 100 g of toasted wheat bread,
- 200g majonezu,
- 2 pinches of salt,
- 2 pinches of pepper,
- parsley for decoration.
Hard boil the eggs. Cool them and peel them.
Cut the eggs and toast into small cubes. Grate the yellow cheese on a coarse grater. Peel the garlic and chop finely. Cut eight olives into slices.
Place all ingredients in a bowl. Add lemon juice and spices. Mix thoroughly with ¾ of the mayonnaise needed. Transfer the salad to a salad bowl.
Grate the radish on a fine grater. Sprinkle on top of the salad.
Using a pastry bag or a syringe, spread the remaining mayonnaise in the form of swirls or a grid and make three blobs at a considerable distance from each other, which will constitute the centers of the flowers.
Cut the olives for decoration in half lengthwise. Place them on top of the salad to form flower petals. Decorate Easter salad with radish with parsley leaves.
Source: Terazgotuje.pl
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