Radish Salad with Parsley and Chopped Eggs

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Radish Salad with Parsley and Chopped Eggs

Yields1 Serving
 1/2 small onion, minced
  1 teaspoons Dijon mustard
  1.5 tablespoons rice wine vinegar
  Salt and pepper, to taste
  1/4 cup extra-virgin olive oil
  2 cups thinly sliced radishes
  1/2 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
  2 large hard-cooked eggs, diced
1

Whisk onions, 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.)

2

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

3

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

Ingredients

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

Directions

1

Whisk onions, 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.)

2

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

3

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

Notes

Radish Salad with Parsley and Chopped Eggs
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