Tashkent Salad with Radish
Salads • Uzbek
Description
Recipe from John Smith, corporate executive chef of 'American Bistro'.
Ingredients
- Radish 10 oz
- Boiled Veal 5 oz
- Onion 0 oz
- Leek 0 oz
- Vegetable Oil to taste
- Quail Egg 8 pieces
- Mayonnaise 5 oz
- Salt 0 oz
- Mixed salad greens 0 oz
Step-by-Step Guide
Step 1
Place the quail eggs in a pot of cold water, bring the water to a boil, and cook for 4 minutes. Then rinse under cold water to make them easier to peel.
Step 2
Slice the onion into very thin strips and fry it in a generous amount of vegetable oil until crispy. Remove the onion with a slotted spoon and transfer it to a double-layered paper towel to absorb any excess oil.
Step 3
Peel the radishes and cut them into very thin strips. Alternatively, you can grate them on a special grater to make thin noodles — this will be easier and quicker.
Step 4
Cut the veal into thin strips. Place it in a salad bowl, add radishes (if they have released a lot of juice, squeeze them out) and fried onions (reserve 2 tablespoons of onions for garnish).
Step 5
Toss the salad and dress it with mayonnaise.
Step 6
Peel the eggs and cut them in half. Add them to the bowl with the salad.
Step 7
Garnish the salad with the remaining fried onions, mixed greens, and green onions.
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