Mushroom Salad - cooking recipe

Ingredients

2 lb. mushrooms
24 radishes
6 hard-boiled eggs
4 Tbsp. Dijon mustard
4 Tbsp. red wine vinegar
12 to 16 Tbsp. olive oil
2 tsp. minced parsley
2 tsp. snipped chives
salt and pepper to taste

Preparation

In a salad bowl, combine thinly sliced mushrooms and thinly sliced radishes.
Force the yolks of the eggs through a sieve into a bowl and stir in mustard and vinegar.
Add olive oil in a stream, beating constantly, and beat the dressing until it is creamy.
Add parsley and chives, then salt and pepper to taste. Pour the dressing over the mushrooms and radishes; add chopped egg whites and toss.