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Saturday, May 31, 2014

Green Bean and Radish Salad


  • 2 pounds green beans, trimmed and cut into 1 1/2-inch lengths
  • Salt and pepper
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon grated lemon zest plus 3 tablespoons juice
  • 1 garlic clove, minced
  • 1/4 cup olive oil 
  • 8 radishes, trimmed and sliced thin
  • 3 tablespoons minced fresh dill
  • 1/2 cup sliced almonds, toasted


  1. 1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add green beans and 1 tablespoon salt to boiling water and cook until crisp-tender, about 6 minutes. Drain green beans and place in ice bath to cool. Drain again, transfer to salad spinner, and spin dry. (Blanched, shocked, and dried green beans can be refrigerated for up to 2 days.)
    2. Whisk shallot, mustard, lemon zest and juice, garlic, and 1 1/2 teaspoons salt together in large bowl. Slowly whisk in oil until incorporated. Toss radishes, dill, and green beans with vinaigrette and let sit for 30 minutes or up to 2 hours, stirring occasionally. Stir almonds into salad. Season with salt and pepper to taste. Serve.

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