Radish Salad With Parsley & Chopped Eggs

Radish Salad With Parsley & Chopped Eggs

13
USA WEEKEND columnist Pam Anderson 0

"Crisp radishes are the star in this savory spring salad."

Ingredients {{adjustedServings}} servings 184 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. 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.)
  2. Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  3. When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
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Footnotes

  • Note
  • 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.
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Reviews 13

  1. 15 Ratings

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KymInNM
1/28/2007

I had no idea what to expect from this unusual combination of ingredients, but it was really very good! The flavors all complemented each other perfectly, with no one taste dominating--it was neither radishy nor eggy. And I had no problems with heartburn, like a previous reviewer. My boyfriend isn't crazy about radishes, and he really liked this. I'll definitely make it again.

LINDA MCLEAN
6/21/2007

Oh, my hubby just loved this recipe! The eggs were the perfect compliment to this crisp and light radish salad. I did add my usual garlic and onion powders and a sprinkling of Italian seasonings. Thanks!

foodinmybelly
3/3/2007

My mom and I decided to try this recipe, beside the negative review and the 27 that agreed ;) since she loves radishes in salad, and I'm a big fan of egg in my salad. We both agreed that it was great and that we would venture to make it again for another lunch date. Thanks for the recipe!