For the Sauce:
1 small shallot, finely diced
1 Tbsp. Dijon mustard
For the salad:
1 head of celery, leaves trimmed and ribs thinly sliced
1 bunch of radishes, trimmed and thinly sliced
½ cup coarsely chopped Italian Parsley
2 Tbsp. fresh chopped tarragon
2 Tbsp. fresh chopped dill
4 eggs, hard boiled, halved and quartered lengthwise
Kosher Salt to Taste
For the sauce combine ingredients in a small bowl. For the salad, combine the dry ingredients in a medium sized bowl. Toss with sauce, season with kosher salt and serve.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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