Radish Salad With Parsley & Chopped Eggs

  • 2 medium shallots, minced
  • 2 teaspoons Dijon mustard
  • 3 tablespoons rice wine vinegar
  • Salt and pepper, to taste
  • 1/2 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

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.