Radish and Yogurt Salad with Chives - photo 1
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Radish and Yogurt Salad with Chives

Salads Vegetarian Dishes 15 min Easy 23 wyświetleń ~9.71 PLN - (0)
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Description

A light, spring salad made with radishes and yogurt, enhanced with fresh chives and lemon. This simple, creamy dish has a distinct, refreshing flavor thanks to the peppery radishes and the tartness of the lemon juice. It pairs wonderfully as an accompaniment to rye bread, young potatoes with dill, or as a light appetizer at a barbecue. It presents beautifully on the plate as a white yogurt cream with contrasting pink slices of radish and green chives. The straightforward preparation method and seasonal ingredients make it perfect for spring lunches and picnics.

Ingredients Used

Ingredients (9)

Servings:
4
  • Radish 200 g
  • Natural yogurt 250 g
  • Rapeseed oil 15 g
  • Lemon 0.2 szt. (~15 g)
  • 🌿 Przyprawy
  • Chives 0.2 pęczków (~15 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.5 pęczek (~10 g)
  • Sorrel 30 g
💰 Szacowany koszt dania: ~9.71 PLN (2.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the radishes under running water and dry them with a paper towel. Cut off the ends (root and leaves). Place the radishes on a cutting board and slice them into thin rounds – it's easiest to use a sharp chef's knife and keep your fingers curled, guiding the knife towards your thumb. The slices should be about 1–2 mm thick, so they will be crunchy and visually appealing.

Ingredients: Radish
Use a sharp knife and a stable cutting board. If you have a mandoline, set it to a thin slice (be careful with your fingers). Too thick slices will be less delicate in the salad.
2

Wash the chives, dry them, and chop finely. Hold the knife parallel to the board and make quick rocking motions to achieve even pieces. Measure about 15 g of chopped chives.

Ingredients: Chives
Use a wide-bladed knife or kitchen scissors. Add the chopped chives just before serving so they don't lose their color.

Yogurt sauce

3

Pour 250 ml of natural yogurt into a medium bowl. Add 15 g of rapeseed oil and 15 g of lemon juice (freshly squeezed without seeds). Mix with a spoon or whisk for 20–30 seconds until the ingredients combine and the sauce becomes smooth and slightly glossy.

Ingredients: Natural yogurt, Rapeseed oil, Lemon
Use a medium bowl (about 1 l) and a spoon or a small whisk. If the sauce is too thick, add 1–2 tablespoons of cold water and mix again.

Seasoning

4

Add 2 g of salt and 1 g of freshly ground black pepper to the sauce. Mix and taste. Adjust the amount of salt or lemon juice to your liking — there should be a distinct acidity and a slight saltiness that will balance the spiciness of the radish.

Ingredients: Salt, Black pepper, Natural yogurt, Lemon
Add the spices gradually and taste with a spoon to avoid over-salting. If the sauce is too sour, add a little more yogurt.

Salad assembly

5

Into the bowl with the sauce, add the sliced radishes and gently mix with a spoon, moving from the bottom to the top, so that the slices are evenly coated with the sauce. Add the chopped chives and mix gently once more, being careful not to crush the radishes.

Ingredients: Radish, Natural yogurt, Chives
Use a large, flat spoon or silicone spatula. Stir briefly — 10–15 seconds is enough, the slices should remain firm.

Finishing and options

6

Transfer the salad to a serving platter or divide it onto plates. Sprinkle with additional chives. If you are using dill and/or sorrel (optional), sprinkle with finely chopped dill and/or sliced sorrel leaves just before serving to add aroma and contrast.

Ingredients: Dill, sorrel, Chives
Additionally, you can add dill or sorrel to enhance the flavor/texture. Arrange the salad on a cold plate to maintain freshness.

Serving

7

Serve immediately as a side dish to main courses, bread, or young potatoes. The salad loses its crunchiness if it sits too long, so it's best to serve it within 1–2 hours after preparation.

Ingredients: Natural yogurt, Radish
If you are preparing the salad in advance, store the dressing separately and combine just before serving to keep the radishes crunchy.

Fun Fact

💡

Radish is a traditional vegetable in Polish spring gardens — it was already known in the Middle Ages. The combination of radish with sour dairy (like yogurt or sour cream) is a classic way in Polish cuisine to soften the sharp taste of the vegetable.

Best for

piknik lekki obiad wiosenny dodatek do grilla

Tips

🍽️ Serving

Serve chilled, preferably on a white plate to highlight the color contrast. It pairs wonderfully with rye bread, young potatoes with dill, or as a light appetizer before the main course.

🥡 Storage

Store in the refrigerator for a maximum of 24 hours. It is best to keep the dressing separately in an airtight container, and the radishes in another; combining them just before serving will maintain the crunchiness. Do not freeze the salad.

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