Summary

Ingredients

• 1 bunch radishes
• 0.5 ½ bunch spring onion (s)
• 3 tablespoon crème fraîche
• 3 egg (s), hard-boiled
• salt
• vinegar
• oil

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Instructions

1. Cut the radishes into slices. Cut the spring onions into small pieces. Make the salad just before serving.
2. For the first variant, season the vegetables with salt and mix with 2 - 3 tablespoons of crème fraîche.
3. For the second variant, season the vegetables with salt, vinegar and oil.
4. For the third variant, add 2–3 hard-boiled, finely chopped eggs to the vegetables, season with salt and mix with 2–3 tablespoons of crème fraîche. This variant is often prepared in the period after Easter, when a lot of boiled eggs have to be thrown away.