Name: Green Salad With Radishes and Creamy Mustard Dressing
Cook time: 20 minutes
Total time: 25 minutes
Yield: Serves 6-8
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; 8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry; 6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

One of the best radish recipes green salad with mustard and radishes.

Photo by Andrew Purcell, prop styling by Sarah Cave, and food styling by Carrie Purcell

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Cooks' Note:

Don't worry if the dressing breaks; since you'll be tossing it with the lettuce, no one will notice.

Recipe notes

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