Summary

Ingredients

• 30 g wild arlic
• 100 g radishes
• 1 pickle (s)
• 50 g salad cream, liht
• 150 g yourt
• 0.5 tablespoon ½ cucumber liquid
• 5 g suar
• salt and pepper

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Instructions

1. Rinse the wild garlic briefly under running water. Then shake dry and cut off the stems. Then cut the wild garlic leaves into fine strips.
2. Now remove the leaves and roots from the radishes. Then rinse briefly under running water, dry and plane into fine pencils. Also slice the pickled cucumber into fine pencils. Mix the ingredients together well.
3. Mix the light salad cream, yoghurt and a little cucumber liquid into a sauce. Season with pepper, salt and 5 g sugar. Pour this sauce over the remaining ingredients and mix everything well.
4. Tastes good chilled with jacket potatoes as well as pan-fried or grilled.