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Ramson salad with egg and cucumber
The first truly spring and vitamin-rich salad with ramson, egg, and cucumber must be made after a long winter. Ramson is a wild plant that tastes like delicate garlic shoots. Young leaves and the stem are suitable for the salad, provided the stem is not tough. If you prefer lighter salads, you can consider the recipe for preparing the salad Coleslaw.
Preparation time: 10 minutes.
Ingredients
Show ingredients
- bunch of ramson – about 200 g;
- fresh cucumbers – 2 small ones;
- eggs C 1 – 3 pcs;
- fresh dill – a small bunch;
- sour cream 20% – 50 g;
- salt – to taste.
The proportions of ingredients are quite conditional - they can be changed at your discretion.
Preparation
- Prepare the ingredients. To avoid overpowering the delicate taste of ramson, do not add any spices. Sour cream can be substituted with mayonnaise.
- Pour water over the eggs, add a pinch of salt and boil hard (for about 8 minutes).
- In the meantime, prepare the other ingredients. Rinse the ramson thoroughly - each sprig separately to remove all sand and dust from the folds of the leaf. If the stem is tough, cut it off, and the young, tender stems are suitable for the salad. Just remove the top film from them.
- Chop the ramson as finely as possible.
- Chop the dill.
- If the cucumbers have tough and thick skin, it’s better to remove it with a peeler. Tender young cucumbers do not need peeling. Cut them into small cubes.
- When the eggs are boiled, drop them into cold water. Then peel and chop finely.
- Place all the chopped ingredients in a wide bowl, where it will be easy to mix the salad.
- Add sour cream and salt.
- Mix all the ingredients. The ramson salad with egg and cucumber is ready.
The salad should be consumed immediately after preparation, as the cucumber will release juice over time, making the entire mixture watery. The salad can be served in a large bowl or immediately portioned out. It goes particularly well with meat and country-style potatoes.
