Green Salad with Radishes and Creamy Mustard Dressing

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

subheading: For the dressing:

3 large eggs

2 teaspoons Dijon mustard

2 teaspoons red-wine vinegar

1 tablespoon fresh lemon juice

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper

¾ cup extra-virgin olive oil

subheading: For the salad:

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

Directions at epicurious.com

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