Egg salad with radish and onion
This easy-to-make salad may be served as a lunch dish or as part of a selection of starters. The radishes add crunch, the onion adds bite and fresh herbs add flavor.
Unlike most egg salads, this one, which hails from eastern Europe, does not involve mayonnaise. Instead, use your favorite vegetable oil, e.g. sunflower oil, safflower oil or canola oil. (Best to avoid olive oil if you want the salad to keep its east European authenticity.) For best results, cook the eggs ahead of time so they have time to chill.
The quantities below will serve 1 person as a lunch dish or 2-3 as part of selected starters.
2 eggs, preferably free-range or organic
4 radishes
1 spring onion or 2 scallions
several sprigs fresh cilantro or dill
1/8 tsp. salt (big pinch)
freshly ground black pepper
3 tbsp. vegetable oil (not olive oil)
Immerse the eggs in a pot of cold water. Bring to a boil. From the time the water boils, cook for exactly five minutes. Remove from heat, tip out the hot water, fill the pot with cold water, and repeat. Allow the eggs to sit in the water until they cool to room temperature, then remove, dry them off and refrigerate until cold.
Peel the chilled eggs. Place on a board. Chop finely. Transfer to a medium bowl.
Rinse the radishes, slice off the ends and slice thinly. Add to the bowl.
Pare the spring onion or scallions and chop finely. Add to the bowl.
Chop or snip enough fresh cilantro or dill to make 2 tbsp. Add to the bowl.
Add the salt and grind on some black pepper. Add the oil. Stir well to blend.
Refrigerate until ready to serve.
Serve the salad atop or beside a bed of tender leaves drizzled with oil and a spritz of lemon. Or, if serving as a starter, accompany with pumpernickel.
Serves 1-2.
