1. Wash the radishes, remove the stem ends, and pat them dry. Slice them into very thin rounds. Sprinkle with salt and let them sit for ten minutes to release moisture. Then pat them dry with a kitchen towel.
2. Clean the spring onions and wash them. Slice them into thin rings. Peel the boiled eggs and cut them into quarters.
3. Whisk the vinegar thoroughly with the oil. Season the mixture with sugar, salt, and pepper to your liking.
4. Place the radish slices and spring onion rings in a bowl. Add half of the dressing and toss everything well. Divide the salad onto plates. Top with the egg quarters and sprinkle with the remaining chives before serving.
Nutrition per serving
kcal: 209
Protein: 9 g · Fett/Fat: 15 g · Carbs: 8 g
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