Radish Salad With Parsley & Chopped Eggs

Crisp radishes are the star in this savory spring salad.

• Calories: 184 Calories

Ingredients

• 3 tablespoons rice wine vinegar
• 2 teaspoons Dijon mustard
• ½ cup extra-virgin olive oil
• Salt and pepper, to taste
• 2 medium shallots, minced
• 4 cups thinly sliced radishes
• 4 large hard-cooked eggs, in small dice

Recipe Instructions

Step 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.)

Step 2

Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)

Step 3

When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.