Pork, Radish and Egg Pancakes Salad

Steps

• 
  
  

  1. Break eggs in a deep bowl, add salt and black ground pepper to taste. Let's whip up eggs with the help of a wire whisk to homogeneous consistence.
  
• 
  
  

  2. By means of a silicone brush grease a frying pan with a small amount of olive oil. Let's pour out on a frying pan a part of the whipped-up eggs. Rotating a frying pan with circular motions, distribute eggs on perimeter. Let's fry egg pancake to a golden shade on middle fire then turn it over by a slotted turner and bring to readiness on the other side. Thus let’s make all egg pancakes.
  
• 
  
  

  3. Wash carrots and radish and peel. Let's cut vegetables with thin long straws by means of a grater for preparation of Korean vegetables.
  
• 
  
  

  4. Sort boiled pork on fibers. Peel red onions and cut into thin half rings. Let’s cut the egg pancakes which are cooled down to room temperature into straws.
  
• 
  
  

  5. In deep ware, join all ingredients for salad. Let's add small chopped greenery of dill and parsley.
  
• 
  
  

  6. Next add passed through a press the garlic cloves. Let's fill salad with a small amount of mayonnaise. At will sauce can be replaced by dense sour cream or natural yogurt.
  
• 
  
  

  7. Add salt and black ground pepper to salad to taste. Let's mix ingredients to homogeneous consistence. Ready-made salad can be served right after preparation or previously cooled down in the fridge.
  
• 
  
  

  8. Bon Appetite!