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Green Bean And Radish Salad Recipe

  • Ingredients: 25
  • Serves: 4

Green bean and radish salad with green beans, trimmed, large red radishes, trimmed, cut into 1/4-inch-thick slices, olive oil, shallots, chopped, red wine vinegar, fresh lemon juice.

Ingredients

Combine in large bowl: ;

  • 3 cups fresh corn kernels
  • 5 medium tomatoes, halved, seeded, chopped
  • 2/3 cup finely chopped red onion

In blender, purée until smooth:

For toasted pumpkin seeds

  • Accompaniments: cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:

Directions

  1. Step 1 Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer.

    For this step you will need

  2. Step 2 Drain beans and radishes. Rinse with cold water; drain well. Combine all ingredients in large bowl and toss to coat.

    For this step you will need

  3. Step 3 Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve.

Nutrition information

Calories 244 Carbohydrates 15 g (5%)
Fat 21 g (32%) Protein 3 g (6%)
Saturated Fat 3 g (14%) Sodium 25 mg (1%)
Polyunsaturated Fat 2 g Fiber 5 g (18%)
Monounsaturated Fat 15 g Cholesterol 0
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Green Bean And Radish Salad Recipe

  • Ingredients: 38
  • Serves: 4

Green bean and radish salad with bunch radishes, trimmed, sliced, olive oil, red wine vinegar, garlic cloves, pressed, dijon mustard.

Ingredients

For lobster bread pudding

For vanilla chive sauce

  • 1 small carrot
  • 1 small celery rib
  • 1 small leek
  • 1 tbsp. olive oil
  • reserved lobster shells and body from bread pudding
  • 1 1/2 tbsps. coarsely chopped fresh tarragon sprigs
  • 1/4 cup brandy
  • 1/4 cup dry white wine
  • 3 cups water
  • a 2-inch pc. vanilla bean
  • 2 tsps. canned tomato purée
  • 1 cup heavy cream
  • 1 tbsp. finely chopped fresh chives

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes. Drain.

    For this step you will need

  2. Step 2 Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in small bowl. Add enough dressing to beans and radishes to season to taste.

    For this step you will need

Nutrition information

Calories 293 Carbohydrates 12 g (4%)
Fat 27 g (42%) Protein 2 g (5%)
Saturated Fat 4 g (19%) Sodium 31 mg (1%)
Polyunsaturated Fat 3 g Fiber 3 g (13%)
Monounsaturated Fat 20 g Cholesterol 0
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