This bright, peppery radish salad is a keto-friendly classic — thinly sliced ForYou® radishes tossed with chopped hard-boiled egg, fresh parsley, and a simple vinaigrette. It comes together in 20 minutes and makes a great starter, side, or light lunch. The kind of recipe that punches above its prep time.
- 2 medium shallots, minced
- 2 tsp. Dijon mustard
- 3 T. rice wine vinegar
- Salt and pepper, to taste
- 1/2 C. extra-virgin olive oil
- 4 C. thinly sliced For You® Red Radishes
- 1 C. Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
- 4 large hard-cooked eggs, in small dice
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.
