Spring is a wonderful time of year when radishes are in season. These vegetables are not only visually stunning, but they also have a unique, assertive horseradish-like flavor that makes them perfect for being the star of a dish. In this seasonal riff on egg salad, radishes are combined with briny olives, jammy eggs, and a bright and bracing vinaigrette to create a celebratory dish that is sure to impress.
Radishes have a crisp, crunchy bite that can stand up to bold flavors. The vinaigrette for this salad is quite sharp on its own, but when tossed with the eggs and water-rich vegetables, the dressing balances out beautifully. When shopping for radishes, check your local farmers market or specialty grocery store for the most colorful variety available. However, if you can only find standard red radishes, rest assured that they will taste just as delicious in this salad.
To make the salad, start by making the vinaigrette. Whisk together red wine vinegar, Dijon mustard, honey, and a generous amount of salt and pepper. Then, slowly drizzle in olive oil while continuing to whisk the mixture until it is well combined. Set the vinaigrette aside.
Next, prepare the radishes by trimming and quartering them. Then, place them in a large bowl along with sliced red onions and olives. In a separate bowl, cover eggs with water and bring to a boil. Once the water is boiling, turn off the heat and let the eggs sit for 9 minutes. Then, transfer the eggs to a bowl of ice water to cool.
Peel and quarter the eggs, and add them to the bowl with the radishes and olives. Drizzle the vinaigrette over the top and toss everything together until well combined. Taste and adjust the seasoning as needed. Finally, transfer the salad to a serving platter and enjoy!