This salad is another great way to eat roasted radishes. Cool and refreshing, it pairs well with grilled meats and summer soups.
1 batch roasted radishes and garlic scapes, cooled
3 ounces sheep milk or Brush Creek Creamery marinated feta, crumbled
1/4 cup chopped fresh parsley
Lemon-Chive Vinaigrette Ingredients:
1/2 cup olive oil
3 tablespoons fresh squeezed lemon juice
3 teaspoons chives, chopped
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon honey (optional)
Hard boiled farm eggs – look for farm fresh eggs at your local farmers market, natural foods store or natural foods cooperative!
To prepare the vinaigrette, place all ingredients in a small jar. Place the lid on the jar and shake well.
Place radishes, feta, and parsley in a bowl. Add desired amount of vinaigrette. Toss. Peel and cut hard boiled eggs into wedges. Place on top of the salad.