Radish Salad With Parsley & Chopped Eggs

By jargrr

"Crisp radishes are the star in this savory spring salad."

Ingredients

• 2 2 2 medium shallots, minced
• 2 2 2 teaspoons Dijon mustard
• 3 3 3 tablespoons rice wine vinegar
• to and pepper, to taste
• 1/2 1/2 1/2 cup extra-virgin olive oil
• 4 4 4 cups thinly sliced radishes
• 1 1 1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
• 4 4 4 large hard-cooked eggs, in small dice

Preparation

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.)

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.