French Green Bean & Radish Salad
Fresh French beans, crunchy radishes and carrots... what could be more Spring than that? Serve this beautiful salad as it is for a perfect springtime side dish. Or serve on top of spring lettuces and top with sliced avocado for a main course. It's over-the-top delicious with smoked salmon flaked on top. A simple, fresh and versatile salad to enjoy all season long.
Servings: 4 sides (or 2 if serving with lettuce and toppings)
Ingredients
- 2 large handfuls fresh green beans stems removed
- 1 medium carrot julienned
- 2 large radishes thinly sliced
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp shallots finely chopped
- 1 tbsp fresh tarragon leaves aprox 1 sprig
- salt and pepper to taste
Instructions
- Blanch the beans: bring a large pot of water to a boil, add the beans and cook 3 minutes. Remove with tongs or slotted spoon into a prepped bowl of ice water. This will preserve their vibrant green color. Drain and pat dry.Make the vinaigrette: To a small bowl or jar add Dijon and vinegar and stir. Whisk in olive oil, salt and pepper. Stir in shallots.In a large bowl, combine green beans, carrots, radishes and tarragon. Add vinaigrette and toss to combine. Season to taste with salt and pepper. Serve at room temperature.