Radish Salad With Parsley & Chopped Eggs
The perfect way to finely chop parsley.
Recipe Summary Radish Salad With Parsley & Chopped Eggs
Crisp radishes are the star in this savory spring salad.Ingredients | How To Chop Parsley Fine2 medium shallots, minced2 teaspoons Dijon mustard3 tablespoons rice wine vinegarSalt and pepper, to taste½ cup extra-virgin olive oil4 cups thinly sliced radishes1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed4 large hard-cooked eggs, in small diceDirectionsWhisk 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.In addition to red radishes, you might try the white, rosy pink and purple varieties sold in many markets.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | How To Chop Parsley FineServings: 8 Yield: 8 servings
TAG : Radish Salad With Parsley & Chopped EggsSalad, Vegetable Salad Recipes,
