A tangy salad with crisp green beans, crunchy walnuts, and a tangy dressing. Something new for your salad bar.
Green Bean-Radish Salad with Walnut Vinaigrette
- Cooking and Prep: 20 m
- Serves: 6
Cook the Green Beans
Cook fresh green beans in boiling, salted water for two to three minutes. Chill in ice water. Drain on paper towel.
Assemble the Salad
In a large bowl, mix scallions, tarragon and red wine vinegar. Add mustard, salt, pepper and oil to vinaigrette.
Add green beans and thinly sliced radishes. Cover and refrigerate.
Sprinkle toasted walnuts immediately before serving.
Salad can be made up to two hours in advance.
Photography and Styling by Chavi Feldman