Easter Salad

Ingredients

For 4 servings

• •6 large eggs
• •1 garlic clove, finely grated
• •3 c. à soupe Dijon mustard
• •3 c. à soupe white wine vinegar
• •1 c. à soupe honey
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt
• •Freshly ground pepper
• •0.25 tasse 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
• •0.3333333333333333 tasse green olives, pitted, torn
• •0.25 tasse torn dill

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.