Recipe by USA WEEKEND columnist Pam Anderson
"Crisp radishes are the star in this savory spring salad."
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rice wine vinegar
Salt and pepper, to taste
extra-virgin olive oil
thinly sliced radishes
Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
large hard-cooked eggs, in small dice
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.
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.
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!
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!
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.
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.
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.
Used fresh mint with this instead of parsley and it was wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Radish Salad With Parsley & Chopped Eggs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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