RADISH SALAD WITH PARSLEY & CHOPPED EGGS

Radish Salad With Parsley & Chopped Eggs image

Crisp radishes are the star in this savory spring salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories Salad Vegetable Salad Recipes

Yield 8

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g