Russian Tomato and Egg Salad

Russian Tomato and Egg Salad

by Sue Lau | Palatable Pastime

7.30.14

Thick slices of summer-ripe tomatoes and egg on a bed of shaved cabbage and baby kale, drizzled with a tangy kefir dressing and a sprinkling of capers.

Ingredients:

• 4 ounces shaved red cabbage
• 1 ounce shaved baby kale
• 4  eggs, hard cooked and peeled
• 1-2 large ripe beefsteak tomatoes, sliced
• 2 tablespoons small capers
• 1/3 cup kefir
• 2 tablespoons olive oil
• 1 teaspoon grated/prepared  horseradish
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Method:

1. Toss together the cabbage and kale and arrange in a bed on a chilled salad plate.
2. Top with sliced tomato and chopped egg.
3. Whisk together the kefir, olive oil horseradish, salt and pepper and drizzle over the salad.
4. Sprinkle salad with capers.
5. Serve at once.

Serves: 3-4

Time: 25 minutes (15 minutes for the eggs)

Difficulty: Simple

from: reciperetrospective.blogspot.com

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All material © Sue Lau and Palatable Pastime, 2013-2014