Products Needed:
1-2 cucumber
3-4 red radishes
1-2 boiled potato
1/4 cauliflower head
1 boiled carrot
1 bunsh lettuce
6 eggs
1 cup sour cream
1 tbsp powdered sugar
greens
salt
ground peppercorn
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Directions: Shred lettuce and put in heap in the middle of a serving platter and space cut vegetables around: cucumbers, radish, potato and carrot cut into circles, spring onion cut 2/5–3/5 inch (1-1.3 cm) long, small cauliflower florets. Garnish the salad with boiled egg slices and lettuce leaves.
Season sour cream with salt, pepper and sugar powder and serve the sauce separately in a sauce filler or pour it around the lettuce heap. Sprinkle with chopped greens.
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