Green Bean Salad With Radishes And Prosciutto Recipes

GREEN BEANS AND RADISH SALAD

Steps:

• Heat a large pot of salted water to boiling over high heat; prepare an ice water bath.
• Blanch green beans until they are crisp tender, about 3 to 4 minutes; drain and plunge into the prepared ice water bath.
• Heat oil in a skillet over medium heat and add green beans, radishes, and garlic; cook, just to soften a bit, about 5 minutes.
• Stir in honey and season with salt and pepper; cook, until the vegetables begin to caramelize, an additional 2 to 3 minutes.
• Transfer to a large bowl and let cool down a bit; taste and season with additional salt and pepper, if needed.
• Serve room temperature.

GREEN BEAN AND RADISH SALAD

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.

FRENCH STRING BEAN SALAD

Steps:

• Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)