Easter Salad

Method

1. 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. 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. 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.

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