Radish Salad with Parsley and Chopped Eggs
Radish Salad with Parsley and Chopped Eggs
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
