Green Bean And Radish Salad With Mustard Caper Vinaigrette Recipes

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GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE



Green Bean Salad With Mustard-Caper Vinaigrette image

Make and share this Green Bean Salad With Mustard-Caper Vinaigrette recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs green beans, trimmed
2 tablespoons drained capers
1 tablespoon fresh lemon juice, to taste
1 tablespoon dijon-style mustard, to taste
2 tablespoons dry white wine
1/2 cup olive oil
2 hard-boiled eggs
salt and pepper, to taste

Steps:

  • Boil beans in salted water for 5 minutes, or until crisp-tender.
  • Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
  • In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
  • In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

Nutrition Facts : Calories 237, Fat 20.1, SaturatedFat 3.1, Cholesterol 62.2, Sodium 115.3, Carbohydrate 11.2, Fiber 4.2, Sugar 5.2, Protein 4.9

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING



Green Salad with Radishes and Creamy Mustard Dressing image

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Salad     Leafy Green     Mustard     Appetizer     Side     Vegetarian     Quick & Easy     Lunch     Salad Dressing     Radish     Healthy     Low Cholesterol     Anniversary     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 11

For the dressing:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
For the salad:
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

Steps:

  • For the dressing:
  • In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
  • Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
  • For the salad:
  • Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

GREEN BEAN AND RADISH SALAD



Green Bean and Radish Salad image

This speedy dish isn't your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it's the kind of side that steals the show! This recipe is from Canadian Living magazine.

Provided by Janice

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

5 cups green beans, trimmed
1 cup shelled fresh peas or 1 cup frozen peas
2 tablespoons sodium-reduced soy sauce
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
3/4 teaspoon grated fresh ginger
4 radishes, thinly sliced
1 avocado, sliced
2 teaspoons sesame seeds, toasted

Steps:

  • In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes.
  • Add peas during last 2 minutes of cooking.
  • Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry.
  • In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
  • In a serving bowl, combine green beans, peas, radishes and avocado.
  • Drizzle with dressing, tossing to coat.
  • Sprinkle with sesame seeds.

Nutrition Facts : Calories 184.6, Fat 10.9, SaturatedFat 1.6, Sodium 538.8, Carbohydrate 19.4, Fiber 9, Sugar 6.7, Protein 6.6

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