- 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
- 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.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
05/07/2018
recipepes.com
Radish Salad With Parsley & Chopped Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
