radish salad with parsley & chopped eggs

Ingredients

• Servings: 8
• 2 medium shallots, minced
• 2 teaspoons dijon mustard
• 3 tablespoons rice 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

Recipe

• 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.