Delightfully easy to make and delicious served with the accompanying nut crusted rack of lamb. Love that it can be made a little ahead and served room temperature.
Green Bean and Radish Salad
This salad is our version of one served at Auckland-based artisanal honey producer BeesOnline. A chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat.
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Credit: Maxime Iattoni
INGREDIENTS
1 lb. green beans, trimmed¼ cup extra-virgin olive oil
½ lb. radishes, trimmed and quartered
2 cloves garlic, chopped
1 tbsp. honey, preferably chilli honey
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Bring a large pot of salted water to a boil over high heat. Blanch green beans until crisp-tender, 3 to 4 minutes. Drain and quickly plunge green beans into a bowl of ice water, to cool them. Drain.2. Heat oil in a large skillet over medium heat. Add green beans, radishes, and garlic and cook until vegetables are soft, about 5 minutes. Add honey, season with salt and pepper to taste, and cook until vegetables are just beginning to caramelize, about 2 to 3 minutes more. Transfer salad to a large bowl; set aside to let cool slightly.
3. Season salad with salt and pepper to taste and divide between 4 small plates. Serve at room temperature.
Ratings & Reviews (2)
This was OK and quite easy. I made my own chile honey with 3 tbsp. honey and 1 tsp cayenne; started with a 1 tbsp to 1 tsp ratio, but thought it might be too spicy. Hence, I ended up with 3 tbsp of the stuff, but it will get used.
Green Bean and Radish Salad
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