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Spring salad with radishes and wild cherry

Spring Salad with Radishes and Ramps

A leafy salad with young radishes to fight off the end-of-winter vitamin slump. The other day I bought a truly wonderful bunch of radishes — I don't think I've ever had any so sweet. Genuinely sweet, without the slightest bite. I munched my way through the first bunch in about twenty minutes, but decided to put the second one into a salad. I wanted it bright — a real riot of color. The generous vendor had also thrown in a bunch of ramps (wild garlic), so I worked those in too. It came out colorful, satisfying, and delicious.

Maria

Recipe author

Spring salad with radishes and wild cherry

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Composition / ingredients

Servings:

Radishes

200

Corn salad (mâche) (I used a mix)

100

Ramps (wild garlic) (stems, leaves removed)

Eggs

Ground black pepper

Salt

Olive oil

White wine vinegar

Soy sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 62 % 13 g

Carbohydrates 14 % 3 g

145 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Prep the ingredients. Rinse the corn salad (mâche) well and dry it.
Step 2:

Wash and dry the radishes, trim off the tops (leave little stubs if you like), and cut them into quarters.
Step 3:

Hard-boil the eggs, then cool and peel them. Cut each into 4 pieces.
Step 4:

Wash the ramps, remove the leaves, and coarsely chop the stems.
Step 5:

Make the dressing: whisk together the olive oil, vinegar, and soy sauce until smooth.
Step 6:

Spread the corn salad on a serving dish. Scatter the radish pieces and ramps over it. Season with salt and pepper and drizzle with the dressing.
Step 7:

Arrange the egg quarters on top.
Step 8:

Season with salt and pepper and serve. Instead of plain salt and pepper, I used a ready-made salad seasoning that combines salt, a blend of peppercorns, and lemon zest.