Radish Salad With Parsley & Chopped Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crisp radishes are the star in this savory spring salad. Ingredients:
2 medium shallots, minced |
2 teaspoons dijon mustard |
3 tablespoons rice wine vinegar |
salt and pepper, to taste |
1/2 cup extra-virgin olive oil |
4 cups thinly sliced radishes |
1 cup italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed |
4 large hard-cooked eggs, in small dice |
Directions:
1. Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
2. Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
3. When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
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