You probably can’t tell by looking at this picture… but this salad has.. evil powers. Evil I tell you, like I can’t stop eating it whenever I make it. I mean it.
Oh, and I think it would be a very “spring” dish to add to your Easter dinner.
GREEN BEAN, BASIL, AND RADISH SALAD
1/4 cup finely chopped shallots, (or red onion)
2 T sherry vinegar
1 lb fresh green beans
1 bunch radishes, cut into wedges, about 2 cups
1/2 cup coarsely chopped basil
2 T extra virgin olive oil
1 tsp kosher salt
freshly ground black pepper
1/2 cup thin shavings Parmesan cheese
Stir the shallots (or red onions) together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.
Boil the beans in a large pot of heavily salted water until just tender but still have some crunch. (Should be just a few minutes.) Quickly drain the beans and plunge them into a large bowl of ice water. Drain again and dry on paper towels.
Add the beans to the bowl with the shallots. Toss in the radishes, basil, olive oil, salt, and a few grindings of black pepper. Turn out onto a serving platter and top with the shaved cheese.
VARIATIONS: in place of basil, add 3 T coarsely chopped Tarragon and top the salad with crumbled goat cheese instead of the parmesan.
Or add 1/4 cup coarsely chopped dill and top with crumbled feta cheese.
SOURCE: The Herbal Kitchen, by Jerry Traunfeld
Green Bean, Basil and Radish Salad
March 24, 2010
Category
Salad / Dressings
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1/4 cup finely chopped shallots, (or red onion)
- 2 T sherry vinegar
- 1 lb fresh green beans
- 1 bunch radishes, cut into wedges, about 2 cups
- 1/2 cup coarsely chopped basil
- 2 T extra virgin olive oil
- 1 tsp kosher salt
- freshly ground black pepper
- 1/2 cup thin shavings Parmesan cheese
Instructions
- Stir the shallots (or red onions) together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.
- Boil the beans in a large pot of heavily salted water utnil just tender but still have some crunch. (Should be just a few minutes.) Quickly drain the beans and plunge them into a large bowl of ice water. Drain again and dry on paper towels.
- Add the beans to the bowl with the shallots. Toss in the radishes, basil, olive oil, salt, and a few grindins of black pepper. Turn out onto a serving platter and top with the shaved cheese.
- VARIATIONS: in place of basil, add 3 T coarsely chopped Tarragon and top the salad with crumbled goat cheese instead of the parmesan.
- Or add 1/4 cup coarsely chopped dill and top with crumbled feta cheese.
This looks FABULOUS!! We are going to have some this weekend!
Thanks!!
I hope you enjoy it as much as I do. That cookbook has some amazing recipes in it!
I know this site provides quality dependent content and other stuff, is there any other website which gives such information in quality?|