Salad 'Tashkent' with radish

Step 1: Prepare the ingredients. Boil and cool the beef and eggs in advance. Wash the parsley and vegetables. The cucumber, egg, radish, and meat should be roughly in equal proportions.

Step 2: Peel and grate the radish using a Korean carrot grater. If you don't have one, a regular coarse grater will do. Transfer the grated radish to a bowl, add salt, and pour cold water over it. This will help remove any bitterness from the radish. Leave it for 10-15 minutes.

Step 5: Cut the cucumber in half lengthwise. Use a spoon to scoop out the seeds. This is done to prevent excess liquid in the Tashkent salad with radish. Grate the cucumber in the same way as the radish.

Cut the beef into small strips. Grate the eggs on a fine grater.

Make the dressing. Chop the parsley. Peel and finely chop the garlic. It's better to use one large or two small cloves. Add mayonnaise and season with pepper to taste. Mix the dressing. If you want to make the salad lighter, replace the mayonnaise with thick yogurt. Add a little lemon juice for a brighter and fresher taste.

Squeeze the radish to remove excess water and transfer it to a large bowl. Add eggs, cucumber, and meat. Mix with the dressing and season with salt to taste. Tashkent salad with radish is ready. Optionally, you can garnish it with pomegranate seeds. Enjoy your meal!