Well, we’re still clad in white here –
and won’t have fresh garden radishes, scallions or parsley for a bit – but everyone is itching for spring, so on this last day of March i made this egg and veggie salad. First, cook the eggs. While the eggs cook, you can prepare the veggies. Chop the parsley, wash and slice the scallions, wash & dice the radishes. Run the eggs under cold water to peel, chop, add creme fraiche, cottage cheese, and salt, and mix; then add the veggies and mix again.
Here is the recipe:
1 cup cottage cheese
2 Tablespoons crème fraiche or sour cream
3 green onions
3 – 4 radishes
1/4 cup minced fresh parsley
1/2 teaspoon salt (or salt and pepper to taste)
Place eggs in single layer in pan and cover with water one inch above eggs. Bring to a boil, then turn off heat. Let sit 20 minutes, then drain. Rinse under cold water (or dunk into ice water), peel, and dice. While eggs are cooking, cut off root ends and brown parts of green onions, and slice thin. Wash radishes, cut off roots and dice fine. Wash & mince parsley. Combine all ingredients in large bowl. Serve with bread or crackers.
Enjoy! And wait for spring…