BUTTERBEAN AND RADISH SALAD


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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