Crisp radishes are the star in this savory spring salad.

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

    Advertisement
  • 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.

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.

Nutrition Facts

184 calories; protein 4.1g; carbohydrates 5g; fat 16.6g; cholesterol 93mg; sodium 94.6mg. Full Nutrition
Advertisement

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2007
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. Read More
(15)

Most helpful critical review

Rating: 2 stars
09/23/2009
Edible but not appetizing. I made this with one less egg than called for because I wasn't sure how many cups of radish I had. Turns out I had exactly 4 cups but the eggs had already started to boil by the time I had sliced all the radishes. I'm glad I only used 3 eggs though otherwise it would have been way too eggy. I really wanted to like this but the dressing made the radishes limp rather quickly and became watery when the radishes gave up their moisture. The odor puts me off a bit. This is a dish that I do not crave but I'm a weirdo and if I make something I absolutely must finish the whole batch (waste not!). Once I start eating it the dish is just ok. Edible but not enjoyable. I will not make this again. Read More
(2)
19 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/28/2007
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. Read More
(15)
Rating: 4 stars
06/21/2007
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! Read More
(7)
Rating: 5 stars
03/03/2007
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! Read More
(6)
Advertisement
Rating: 5 stars
11/12/2011
As a Peace Corps Volunteer I'm constantly searching for recipes that are healthy creative delicious and CHEAP. This one fit the bill all the way. When I made it the first time I loved the color and the freshness but wasn't thrilled with the taste. I had the leftovers the next day however and that's when it got good. I think this salad is like pico de gallo or baba ghanoush--you have to let it sit in the fridge for a while so the flavors can meld. Didn't add black pepper--I think radishes are peppery enough on their own. Changed the dressing a bit but that's because I have to conserve my olive oil and because I like things a bit mustardy. Read More
(3)
Rating: 2 stars
09/25/2007
I like radishes and I really wanted to like this salad. I guess I don't like radishes as the main ingredient in a salad they were just overwhelming. I was the only one who ate any the rest of my family wouldn't touch it. The dressing was good though. I may use it for other things. Read More
(2)
Rating: 2 stars
09/23/2009
Edible but not appetizing. I made this with one less egg than called for because I wasn't sure how many cups of radish I had. Turns out I had exactly 4 cups but the eggs had already started to boil by the time I had sliced all the radishes. I'm glad I only used 3 eggs though otherwise it would have been way too eggy. I really wanted to like this but the dressing made the radishes limp rather quickly and became watery when the radishes gave up their moisture. The odor puts me off a bit. This is a dish that I do not crave but I'm a weirdo and if I make something I absolutely must finish the whole batch (waste not!). Once I start eating it the dish is just ok. Edible but not enjoyable. I will not make this again. Read More
(2)
Advertisement
Rating: 1 stars
05/31/2007
Too much radish not enough egg. Major heartburn. The body of this recipe says two stars but since I am the only one to review it should be one stars. Will never make this again. Sounded good but was not. Read More
(2)
Rating: 5 stars
06/22/2009
See this is the sort of thing I just love. Everything I needed was just magically growing in my garden waiting to be transformed into this gem of a salad. The radishes are totally transformed by the parsley and the dressing--it's just genius. My three year old daughter a salad connoisseur albeit one who's never liked radishes loved this salad. This is so going in my recipe box and I'll look forward to making it every spring and fall when there are radishes in my garden. Read More
(1)
Rating: 5 stars
07/03/2011
Made this with the mint for 4th of July. My mother loved it. Refreshing recipe with radish as the main ingredient not just a garnish. Read More
(1)
Advertisement