BUTTERBEAN AND RADISH SALAD

July 29, 2020

 

Ingredients
For the dressing:
Zest and juice of 1 lemon
2 tablespoons Sicilian Lemon White Balsamic Vinegar
⅓ cup Lemon Olive Oil

 

For the salad:
12 ounces shelled butterbeans (fresh or frozen)
1 bunch radishes, very thinly sliced
½ cup chopped dill fronds
½ cup tarragon leaves
½ cup torn mint leaves

 

Directions
Make the dressing: Combine ingredients in a lidded jar and shake vigorously.

Make the salad: Prepare an ice bath. Blanch butterbeans in salted boiling water for 2 minutes, then shock in ice bath. Drain and cool butterbeans. In a medium bowl, toss butterbeans, radishes, and herbs with dressing.

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