Salad with wild garlic and corn
The first wild garlic appears in our shops in May. Its leaves are still small and tender, without the toughness they develop by June. Use the early leaves in salads and the summer crop for pickling or cooked dishes.
Do not forget that wild garlic has a rather pungent odor that does not go away. Therefore, you should not eat such a salad in the midst of a working day or before an important meeting.
Wash the wild garlic, peel and finely chop. Place the chopped wild garlic in a separate bowl, lightly add salt and mash a little with a wooden spoon.
Cut the cucumber into small cubes.
Chop the eggs.
Drain the liquid from the corn and place in a salad bowl.
Mix all the salad ingredients in one container, season with sour cream and mayonnaise. Serve immediately.