This is an easy & super fresh salad! I had a craving for green beans, and decided to get a little creative with a salad. I LOVE radishes - they're an obsession I've had since I was a little girl - so anytime I can incorporate them into a recipe, I do. This is a perfect summer pairing for a fish or chicken dish... I served it alongside my Panko Pecan Crusted Flounder.
Ingredients:
- 1.5 lbs. fresh green beans
- 10-15 red radishes, sliced
- 5 sweet Campari tomatoes, deseeded and diced
- 1 tbsp. olive oil
- 1 or 2 garlic cloves, minced (depending on your love for garlic)
- 1 tbsp. fresh lemon juice
- 2.5 oz. goat cheese
- 1 tbsp. fresh dill, chopped
- Kosher or sea salt & freshly cracked pepper, to taste
Directions:
Bring a large pot of water to a boil. Add the green beans and cook until they are a little tender and turn bright green, approx. 2 minutes. Drain. Submerge the green beans in a bowl of very cold water. Drain again and pat dry with a paper towel.
For the dressing: In a small bowl, whisk together the goat cheese, lemon juice, olive oil, garlic and dill. Salt & pepper to taste. Toss green beans with the dressing and transfer into your serving bowl. Garnish with fresh dill sprigs if you'd like. Enjoy!!
No comments:
Post a Comment