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Radish Salad with Egg and Sour Cream
Instructions
I make the home-made dressing for the salad: in a small bowl I mix 50 ml of sour cream (15–20% fat) with 1/4 teaspoon of ground black pepper and 1/3 teaspoon of salt, to taste. I whisk it thoroughly until smooth. For a more piquant version you can add a pinch of ground dried basil or paprika – they will release their aroma in the sour cream within 5 minutes.
I grate the processed cheese (2 pcs, about 160 g in total) on a grater with large holes – these shreds look attractive in the salad and spread evenly. To make the cheese easier to grate, put it in the freezer for 15–20 minutes beforehand – frozen processed cheese does not stick to the grater and keeps its shredded shape. A fine grater would give a paste-like texture, which is not what we want.
I wash the radish (250–300 g) thoroughly, trim off the roots and tails and cut it into thin strips or half-rounds, as you prefer – if you like, you can grate it as for Korean-style dishes. I add salt at my own discretion and keep in mind that the sour cream is already salted – it is better to under-salt than to over-salt. A thin cut gives more juice, while strips give a crunchier texture.
I also grate the boiled eggs (3 pcs, hard-boiled for 10 minutes) on a coarse grater for an even texture. I leave one yolk whole for decorating the salad – it will create a pretty yellow accent in the presentation. Grated eggs give the salad a tender, creamy base, while diced eggs would make it coarser.
I shred 5–6 feathers of fresh green onion into thin rings – the onion brings a bright spring aroma and a green accent to the dish. I grate the reserved egg yolk separately on a fine grater – this gives a fluffy yellow crumb for the final presentation.
I assemble the salad, arranging the components in layers and drizzling them with dressing – this way of serving looks attractive in a clear salad bowl. The first layer is radish (it forms the base), then the grated eggs, and the processed cheese on top. You can add chopped green onion to each layer and drizzle it with 1 tablespoon of the sour cream dressing. I finish by decorating the salad with grated egg yolk pushed through a sieve – this gives an airy yellow cap. The home-made radish salad with egg and sour cream is ready!
Tips
- 1
For a more even dressing, put it in a plastic bag, snip off a corner and drizzle the salad in a zigzag – the dressing will spread evenly and attractively, as in a restaurant. It is a simple home plating trick.
- 2
Instead of sour cream you can use mayonnaise, or a mix of the two in equal proportions (25 ml sour cream + 25 ml mayonnaise) – the flavour will be richer and higher in calories. Yogurt suits a lighter, dietary version.
- 3
Add ground dried basil, paprika or a pinch of turmeric to the dressing for a piquant flavour and a pretty colour. Turmeric gives a yellow tint, paprika a warm note, and basil a Mediterranean accent.
- 4
Do not over-salt – the processed cheese, boiled eggs and sour cream already contain salt. Better taste the assembled salad and, if needed, add a pinch of salt at the end – under-salting can be fixed, over-salting cannot.
FAQ
Can the radish salad be made in advance? +
No, it is better to assemble the salad just before serving – radish quickly releases its juice and after 1–2 hours the salad becomes watery. You can prepare the components in advance and store them separately in the fridge: grated radish without dressing for up to 6 hours in a container, grated cheese for up to 1 day wrapped in film, and boiled eggs in their shells for up to 5 days. The dressing can also be made ahead (up to 2 days in the fridge). Assemble the salad strictly before serving – this is the main rule of freshness. The home-made version takes 10 minutes from ingredients that are already prepared.
What can replace the processed cheese in a radish salad? +
Several options work: hard cheese (Russian, Dutch, Gouda – 80 g, grated on a coarse grater), young brined cheese (brynza, Adyghe – 100 g, diced) or soft cream cheese (Philadelphia, Buko – 80 g). The flavour will be a little different but no less interesting. Hard cheese gives a denser texture, while brynza adds a salty note. For a vegan version use tofu (100 g, grated). Home-made 5% cottage cheese also works – it gives a tender, creamy structure.
Which radish is best to choose for the salad? +
Choose young radish that feels firm and has no hollows inside – an early spring variety (May–June) is ideal. Signs of good radish: smooth, glossy skin without dents, springy green leaves (not wilted), and a medium size of 2–3 cm. Large, overripe radish is often bitter and fibrous – it is not suitable. Cut one open before use – if the flesh inside is white and dense with no hollows, you have made a good choice. Pink and red varieties are equally tasty. A home-grown version from your own garden is the most aromatic and juicy.
How can the radish salad be made more filling? +
Add boiled chicken breast (150 g, diced) – this gives a protein-rich version for a main course. Or boiled potato (2 medium tubers, diced) – it makes the salad more filling, as in the famous Stolichny salad. Boiled beetroot (100 g, grated) gives a pretty pink colour and sweetness. Tinned beans (100 g, rinsed), thin slices of smoked chicken, ham, a handful of nuts (pine nuts, walnuts) or 2 tablespoons of pumpkin seeds for a crunchy accent also work well. The step-by-step recipe is easily adapted to any additions at home.
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