Radish Salad With Parsley & Chopped Eggs recipe

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Ingredients

2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
½ 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

Nutrition Info

184 calories
carbohydrate: 5 g
cholesterol: 93 mg
fat: 16.6 g
fiber: 1.2 g
protein: 4.1 g
saturatedFat: 2.8 g
servingSize: -
sodium: 94.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Crisp radishes are the star in this savory spring salad.

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