Green Bean Radish Salad with Walnut Vinaigrette
A tangy salad with crisp green beans, crunchy walnuts, and a great-tasting dressing. Something new for your salad bar.
- 1 lb (450 g) fresh green beans
- 2 Tbsp minced scallions
- 1 Tbsp dried tarragon
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1⁄2 tsp kosher salt
- 1⁄4 tsp ground pepper
- 2 Tbsp walnut or olive oil
- 2 cups thinly sliced radishes
- 1 handful toasted walnuts
Cook the green beans in boiling, salted water for 2–3 minutes. Chill in ice water. Drain on paper towel. In a large bowl, mix scallions, tarragon, and red wine vinegar. Add mustard, salt, pepper, and oil. Add green beans and thinly sliced radishes. Cover and refrigerate. Sprinkle with toasted walnuts immediately before serving.
(Originally featured in FamilyTable, Issue 675)
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