Agriculture Reference
In-Depth Information
One of my favorite cool-season vegetables, Swiss chard, is easy to cook and hardy in the fall garden.
Radishes are one of those super-fast growing, early spring root crops that no one ever knows exactly
what to do with. But everyone grows them. Especially if you have kids, because radishes are so easy
to grow, it's a fun one for the little guys to play with. But what to do with them?
Radishes and Egg Salad
Perfect for a picnic, this dish is a good spring variation on traditional potato or egg salad. The
peppery flavor of the radishes mixes perfectly with the sour cream.
yield:
Prep time:
Serving size:
4 cups
20 minutes
1 2 cup
1 lb. radishes (red or whatever color
you can find)
3 hard-boiled eggs, chopped
1 bunch scallions (about 6)
1 2 cup sour cream
1 4 tsp. salt, or to taste
Dash of black pepper
1 4 tsp. dried dill or fresh dill weed,
finely chopped
1. Wash and trim roots and stems from radishes. Cut each radish in half from stem to
root, then cut each half into slices as thin as possible.
2. In a large bowl, add eggs to radishes.
 
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