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
1
3
3
1
½
¼
1
⅓
¼
Need to make a substitution?
Preparation
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.