Radish Salad With Parsley And Chopped Eggs Good Recipes

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Radish Salad With Parsley & Chopped Eggs

"Crisp radishes are the celebrity on this savory spring salad."

Ingredients :

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

Instructions :

Prep : Cook : 8M Ready in :
  • 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, constant flow to form a thick dressing. (Can be blanketed and held at room temperature several hours.)
  • Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for numerous hours.)
  • When equipped, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Notes :

  • In addition to pink radishes, you might attempt the white, rosy purple and purple sorts sold in many markets.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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