📝 About This Recipe
Known in Russia as 'Vesenniy Salat,' this vibrant dish is the traditional herald of warmer weather, celebrating the first crunchy harvest of the season. It balances the sharp, peppery snap of fresh radishes with the cool hydration of Persian cucumbers and the rich, creamy texture of hard-boiled eggs. Bound together by a tangy smetana (sour cream) dressing and a forest of fresh dill, it is a quintessential taste of Slavic home cooking that is both light and deeply satisfying.
🥗 Ingredients
The Fresh Base
- 2 bunches Radishes (about 10-12 medium radishes, trimmed and thinly sliced into rounds)
- 4 pieces Persian Cucumbers (thinly sliced into half-moons; English cucumber can be substituted)
- 1 small bunch Green Onions (finely sliced, both white and green parts)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1/4 cup Fresh Parsley (finely chopped)
Protein
- 4 pieces Large Eggs (hard-boiled and cooled)
The Creamy Dressing
- 1/2 cup Smetana or Sour Cream (full fat preferred for authenticity)
- 1 tablespoon Mayonnaise (adds a hint of richness and stability)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (or more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sugar (to balance the acidity)
👨🍳 Instructions
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1
Place the 4 eggs in a small saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
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2
Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 minutes for a perfect hard-boil with a creamy yolk.
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3
Transfer the eggs to an ice bath for 5 minutes. This stops the cooking process and prevents that unsightly green ring around the yolk.
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4
While the eggs cool, wash the radishes and cucumbers thoroughly. Pat them completely dry with a kitchen towel to prevent the salad from becoming watery.
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5
Slice the radishes into thin, translucent rounds using a sharp knife or a mandoline. If they are very large, cut them into halves first.
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6
Slice the cucumbers into 1/4-inch thick half-moons. Place both the radishes and cucumbers into a large, chilled mixing bowl.
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7
Finely chop the green onions, dill, and parsley. Add these aromatic herbs to the bowl with the vegetables.
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8
Peel the cooled eggs and dice them into 1/2-inch chunks. Set them aside on a small plate; we add them last to keep the salad looking neat.
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9
In a separate small bowl, whisk together the sour cream, mayonnaise, lemon juice, salt, pepper, and a pinch of sugar until smooth and aerated.
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10
Taste the dressing. It should be bright and tangy. Adjust salt or lemon juice if necessary.
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11
Pour the dressing over the radish and cucumber mixture. Toss gently using two large spoons until every slice is lightly coated.
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12
Add the diced eggs to the bowl and fold them in very gently—just 2 or 3 turns—so the yolks don't break down and cloud the dressing.
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13
Transfer to a serving platter and garnish with an extra sprig of dill or a dusting of black pepper.
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14
Serve immediately while the vegetables are at their maximum crunch.
💡 Chef's Tips
Always salt the salad at the very last second before serving; salt draws moisture out of cucumbers and will make the salad soupy if it sits. Use Persian or Lebanese cucumbers because they have thinner skins and fewer seeds, providing a better crunch without bitterness. If you want a lighter version, you can substitute the sour cream with Greek yogurt, though the flavor will be slightly more tart. For the best presentation, keep your radish slices uniform; a mandoline slicer is your best friend for this recipe. Ensure your herbs are bone-dry before chopping; wet herbs will clump together and lose their vibrant green color.
🍽️ Serving Suggestions
Serve alongside a hot bowl of classic Ukrainian Borscht for a traditional Slavic lunch. Pair with pan-seared 'Kotleti' (Russian meat patties) and mashed potatoes for a hearty dinner. This salad is the perfect accompaniment to grilled meats or Shish Kabobs (Shashlik) at a summer barbecue. Serve with a thick slice of toasted dark rye bread rubbed with a clove of fresh garlic. Pairs beautifully with a chilled glass of Kvass or a dry white wine like Pinot Grigio.