Green salad with radishes and creamy mustard dressing
Delight your taste buds with a delicious green salad featuring crisp radishes and a creamy mustard dressing. A refreshing and tangy culinary experience awaits!
Ingredients:
- 3 large eggs
- 2 teaspoons Dijon mustard
- 2 teaspoons red-wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced
Instructions:
- In a medium saucepan, heat a pot of water until it starts to boil. Carefully place the eggs into the water using a slotted spoon and cook for 9 minutes (or 8 minutes if you prefer a softer yolk). While the eggs are cooking, prepare a bowl of ice water in the sink; then move the just-boiled eggs to the ice bath.
- Let the eggs cool in the ice water, peel and separate the yolks from the whites. Keep the whites aside for later and press the yolks through a sieve or a "spider" spatula into a medium mixing bowl. Add mustard, vinegar, lemon juice, salt, and pepper; mix until the mixture is smooth. Slowly whisk in the oil, creating a creamy, mayo-like blend with some texture. Season and adjust the taste by adding more lemon juice if necessary.
- Combine the lettuces and radishes in a salad bowl and pour most of the prepared dressing over them. Season with a pinch of salt and freshly ground black pepper. Gently and thoroughly toss the salad with your hands to coat the leaves evenly. Taste a piece of lettuce and add more dressing, lemon, salt, or pepper as required. Serve promptly.
Summary:
- Calories: 1754 kcal
- Fat: 178 g
- Protein: 25 g
- Carbs: 24 g
- Potassium: 1221 mg
- Magnesium: 75 mg