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Epicurious
Bon Appétit

Easter Salad

By Kendra Vaculin

4.7

(3)

Mixed radishes softboiled eggs torn green olives garlic dill and black pepper tossed into a salad with a honey dijon...
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely

Spring radishes are picture-perfect—they deserve to be the star of the show. In this celebratory seasonal riff on egg salad, their assertive horseradish-adjacent flavor is combined with briny olives, jammy eggs, and a punchy vinaigrette. Radishes’ crisp, crunchy bite requires a very bright and bracing dressing. This one will taste quite sharp on its own, but tossed with the eggs and water-rich vegetables, the vinaigrette balance is just right. Check the farmers market or a specialty grocery store for the most colorful variety of radishes; but don’t worry, it will taste just as good if you use all standard reds.

Recipe information

  • Yield

    4–6 servings

Ingredients

6 large eggs
1 garlic clove, finely grated
3 Tbsp. Dijon mustard
3 Tbsp. white wine vinegar
1 Tbsp. honey
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Freshly ground pepper
¼ cup 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
⅓ cup green olives, pitted, torn
¼ cup torn dill

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsBon AppétitLunchBrunchQuickSpringEasterRadishRoot VegetableVegetableSaladCastelvetrano OliveOliveEgg

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