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Radish Salad With Parsley & Chopped Eggs


"Crisp radishes are the star in this savory spring salad."
Original recipe yield: 8 servings.
Servings:
8

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.


Note:

In addition to red radishes, you might try the white, rosy pink and purple varieties sold in many markets.

This recipe was originally featured in the USA WEEKEND article Spring Chicken Holiday Meal on March 20, 2005.

Find the Perfect Recipe from Pam Anderson.

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.