Radish Salad With Parsley And Chopped Eggs You Have To Try

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Radish Salad With Parsley & Chopped Eggs

"Crisp radishes are the famous person in this savory spring salad."

Ingredients :

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
four cups thinly sliced radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 big hard-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 sluggish, regular circulate to form a thick dressing. (Can be included and held at room temperature numerous hours.)
Place radishes, parsley and chopped eggs in a medium bowl. (Can be blanketed and refrigerated for numerous hours.)
When ready, toss with dressing, modify salt, pepper and vinegar to taste, and serve.

Notes :

In addition to red radishes, you would possibly strive the white, rosy red and pink sorts offered in many markets.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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