Name: Easter Salad
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

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.

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