Florence Salad

Place the eggs in a saucepan and cover with water. Cook for 10 minutes from the moment it boils. Drain the hot water and plunge the eggs into cold water. Let them cool, peel, and chop.

Dice the pickled cucumber into small cubes.

Boil the chicken fillet. Place it in a pot of water, bring to a boil, then reduce the heat to low and skim off the foam. Simmer until tender, about 15-20 minutes. Remove from the pot, let cool slightly, and chop as desired.

Cut any hard or semi-hard cheese into cubes.

Add the Korean-style carrots to the salad.

Season with salt to taste, keeping in mind that the cheese and carrots are already salted. Dress with sour cream and mustard, adjusting the heat level to your preference.

Toss all the salad ingredients together.