Radish Salad with

SERVES: 4-6 | PREP TIME: 20 min


  • 2 medium shallots, minced
  • 2 tsp. Dijon mustard
  • 3 T. rice wine vinegar
  • Salt and pepper, to taste
  • 1/2 C. extra-virgin olive oil
  • 4 C. thinly sliced For You® Red Radishes
  • 1 C. Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
  • 4 large hard-cooked eggs, in small dice


  1. Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
  2. Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  3. When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Keto radish recipe – Radish Salad with Parsley & Chopped Egg. This salad recipe features ForYou® brand radishes from Miedema Produce.