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Radish Salad With Parsley & Chopped Eggs

Directions

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

Methods :

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.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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