|Peanut oil||60 Milliliter (1/4 Cup)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Dry mustard||1⁄2 Teaspoon (2 Milliliter)|
|Paprika||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Curly lettuce||1 , washed, dried, hand torn|
|Hard boiled egg slices||4|
|Radishes||4 , thinly sliced|
– In a small bowl, combine oil, lemon juice, and dry mustard. Season with paprika, salt, and pepper. Stir.
– Spread shredded leal lettuce in large salad bowl. Coat with dressing. Toss.
– Garnish with sliced tomatoes, hard-boiled egg slices, pickles and radishes.