Radish Salad With Parsley & Chopped Eggs
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 medium
Shallot (minced)2 tsps
Dijon Mustard3 tbsps
Rice Wine Vinegar1
Salt1 cup
Extra-Virgin Olive Oil4 cups
Radishes (thinly sliced)4 large
Egg (hard-cooked, in small dice)Directions:
1
Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup
2
Gradually whisk in oil in a slow, steady stream to form a thick dressing
3
(Can be covered and held at room temperature several hours
4
) Place radishes, parsley and chopped eggs in a medium bowl
5
(Can be covered and refrigerated for several hours
6
) When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve