Green/Purple Bean, Basil and Radish Salad by Trish Donnelly
6 Servings
  • ¼ cup finely chopped shallots
  • 2 tbsp sherry vinegar
  • 1 pound fresh green/purple beans
  • 1 bunch radishes, cut into wedges – about 2 cups
  • ½ cup coarsely chopped basil
  •  2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • Fresh ground black pepper
  • ½ cup shaved Parmesan cheese
Stir the shallots and vinegar together in large mixing bowl and let sit. Blanch the beans in boiling salted water until tender but with some crunch. Drain the beans then plunge into ice water. Drain again and dry on paper towel.
Add beans to the bowl and toss in radishes, basil, olive oil, salt and a few grindings of black pepper. Turn out onto a serving platter and top with shaved cheese.
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