Radish Salad

For the salad
  • 1 head of red leaf lettuce
  • 1 head of escarole or frisée
  • 4 hard or medium boiled eggs, halved
  • 1 lb small potatoes, steamed or boiled and sliced thinly
  • 1 bunch of radishes, very thinly sliced
For the dressing
  • Juice of 1 lemon
  • 1 tablespoons stone ground mustard
  • 2 tablespoons parsley, very finely chopped
  • 2 tablespoons very finely chopped shallot
  • 1/3 cup olive oil
  • sea salt and pepper to taste


Make Dressing
  1. Whisk lemon juice, mustard, parsley, and shallot until well combined.
  2. Drizzle in olive oil and whisk until emulsified. Add salt and pepper to taste.
Make Salad
  1. Toss greens with vinaigrette in a large bowl. Then arrange on four separate plates.
  2. Top each with egg, potato, and radishes and serve immediately.
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