Nutrition
Ingredients
- 6 large eggs
- 1 garlic clove, finely grated
- 3 Tbsp. Dijon mustard
- 3 Tbsp. white wine vinegar
- 1 Tbsp. honey
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- Freshly ground pepper
- ¼ cup extra-virgin olive oil
- 1 lb. mixed radishes (such as purple daikon, watermelon, red, and/or breakfast), trimmed, thinly sliced and/or cut into wedges
- ⅓ cup green olives, pitted, torn
- ¼ cup torn dill
Instructions
- 1 Cook 6 large eggs in a medium pot of boiling water for 7 minutes. Drain and rinse under cold water until cool enough to handle. Peel, then cut or tear into bite-size pieces. Set eggs aside.
- 2 Whisk 1 garlic clove, finely grated, 3 Tbsp. Dijon mustard, 3 Tbsp. white wine vinegar, 1 Tbsp. honey, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl or measuring glass to combine; season with freshly ground pepper. Gradually drizzle in ¼ cup extra-virgin olive oil, whisking constantly until emulsified.
- 3 Place 1 lb. mixed radishes (such as purple daikon, watermelon, red, and/or breakfast), trimmed, thinly sliced and/or cut into wedges, ⅓ cup green olives, pitted, torn, ¼ cup torn dill, and reserved eggs in a large bowl. Drizzle vinaigrette over as desired (you may not need it all) and toss salad to combine.
Original Source
View Full Recipe on Epicurious
Complete instructions, photos, and tips on the original site
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