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Spring radish salad with mayonnaise
Fresh spring radish appears on the market in March, as a welcome ingredient for various salads and side dishes. However, few people know that the leaves of the spring radish are also deliciously edible, not to be left out from the salad.
Production
01
Separate the radish heads from the leaves, wash them thoroughly and cut them in half and then into thin slices.
02
Take a generous handful of radish leaves, wash them and slice them into thin strips. Cut the spring onions into small rings.
03
Place all the ingredients in a mixing bowl and mix in the camelina mayonnaise.
04
Roast the sunflowers seeds in an empty pan until you feel the sunflower fragrance. Before serving, sprinkle the salad with sunflowers seeds and serve it with some radish sprouts.
Ingredients
4
tsp
Napraforgómag - natúr - en
2
bunch
radish
3
sprig(s) of
scallion
1
tbs
chive
50
g
radish sprouts