Radish Salad With Parsley & Chopped Eggs recipe
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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
Nutrition Info
- 184 caloriescarbohydrate: 5 gcholesterol: 93 mgfat: 16.6 gfiber: 1.2 gprotein: 4.1 gsaturatedFat: 2.8 gservingSize: -sodium: 94.6 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Radish Salad With Parsley & Chopped Eggs
Directions
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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.