Boil the eggs for 10 minutes from the moment the water starts boiling. Let cool by running cold water over them.
Slice the radish into thin rounds.
Slice the cucumbers into thin rounds.
Place the radish and cucumbers in a salad bowl. Add the sour cream, season with salt and pepper, and toss to combine.
Tear the leaf lettuce into large pieces and arrange on a plate.
Top with the radish and cucumbers.
Arrange the egg wedges on top and garnish with dill.
The radish salad is ready.
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