On hot summer days, I don’t want to cook a hot dish or spend a long time in the kitchen. But nibbling nothing but lettuce for weeks isn’t a great fun either, so I created a fresh summer salad with spicy radish and fresh cucumber, served along with a horse radish-topped egg. Bon appétit!
- 1/4 of a cucumber
- 4-5 red radishes
- 1 tomato
- 1 egg
- 1 tablespoon of natural joghurt
- 1/2 teaspoon of French dijon mustard
- 1 teaspoon of horse radish sauce
- a pinch of sugar
- fresh parsley
First wash and clean the vegetables and boil the egg for 5-6 minutes. Mix a dressing from the joghurt, mustard and sugar and season with salt and pepper. Slice the radish and the cucumber (you may want to cut it in half lengthwise before) and chop the tomato in eight pieces. Mix the vegetables with the dressing and season with some fresh parsley. Peel the egg and cut it in quarters. Top the egg with the horseradish sauce and serve it with the salad.