Radish radish salad

Name: Radish radish salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 (approx. 700 g) Radish; 1 (approx. 550 g) Cucumber; 1 collar (220 g) Radishes; 1/8 l white balsamic vinegar; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 6 TABLESPOONS Oil; 1 Beet Cress; 7-10 Tbsp Radishes

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 (approx. 700 g) Radish
1 (approx. 550 g) Cucumber
1 collar (220 g) Radishes
1/8 l white balsamic vinegar
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
6 TABLESPOONS Oil
1 Beet Cress
7-10 Tbsp Radishes

Directions

1
Put the eggs in boiling water and cook for about 9 minutes. Then drain, quench and remove the shell. In the meantime peel, wash and thinly slice the radish. Clean and wash the cucumber and cut it into thin slices.
2
Clean, wash and slice the radishes. Mix vinegar, mustard, salt, pepper and sugar. Fold in the oil. Chop the eggs and stir into the vinaigrette. Cut cress from the bed. Mix radish, radish and cucumber.
3
Pour vinaigrette over it. Arrange salad on 4 plates. Spread the cress evenly over the salad and serve garnished with radishes as desired. Pretzels or pretzel rolls are delicious with it.