Wild garlic salad with cucumbers and eggs
How to make wild garlic salad with cucumbers and eggs
Ingredients:
- Ramson – 200 g
- Cucumber – 1 pc.
- Chicken egg – 3 pcs.
- Green onion – 50 g
- Salt - taste
- Black pepper - taste
- Mayonnaise – 2 tbsp.
Preparation: Step 1
For a salad of wild garlic with cucumbers and eggs, it is better to use the first young wild garlic with bright green leaves that have not yet fully unfurled.
Step 2
Rinse the wild garlic very thoroughly under running water; this can be done in a colander. Shake off the leaves to remove excess water, remove the arrows (peduncles) if there are any.
Step 3
For salad, you can take both the leaves themselves and their petioles. If the petioles are quite hard and long, then it is better to cut them off and use them to prepare another dish, for example, wild garlic in tomato sauce .
Step 4
Cut the leaves into medium-sized pieces.
Step 5
Chop green onions with a knife.
Step 6
Remove the shell from three hard-boiled eggs and cooled to room temperature.
Step 7
Cut them into medium size cubes.
Step 8
Wash the cucumber and cut it into cubes the same size as the boiled eggs. If the cucumber has a thick, hard peel, then it is advisable to cut it off with a knife or vegetable peeler.
Step 9
Place all the chopped products for the wild garlic salad with cucumbers and eggs in a deep bowl.
Step 10
Add salt and pepper to the salad to taste and season with your choice: mayonnaise, sour cream or vegetable oil. Sour cream and mayonnaise can also be used together (mix in any proportion and season the salad).
Gently toss the salad so that all ingredients are evenly mixed in the plate.
Step 11
Serve immediately, otherwise the greens and cucumber will release juice and the salad will become watery and not as tasty.
If desired, you can add canned corn or green peas to this vitamin salad of wild garlic with cucumbers and eggs, the taste will be much brighter.
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