Green Bean Salad

By á-58

A room-temperature side dish reduces the pre-meal rush at any get together, and crunchy green beans were the perfect candidate for this fresh salad. Blanching the beans tenderizes them, and shocking them in ice water ensures that they keep their vibrant color in the acidic dressing. Lemon, shallot, mustard, garlic, and oil compose the simple vinaigrette, and grassy dill adds brightness. Radishes provide a peppery bite, and toasted almonds—introduced at the last minute—add a nutty crunch.

Ingredients

• 2 pounds green beans, trimmed and cut into 1 1/2-inch lengths
• Salt and pepper
• 1 shallot, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon grated lemon zest plus 3 tablespoons juice
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 8 radishes, trimmed and sliced thin
• 3 tablespoons minced fresh dill
• 1/2 cup sliced almonds, toasted

Preparation

Step 1

1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add green beans and 1 tablespoon salt to boiling water and cook until crisp-tender, about 6 minutes. Drain green beans and place in ice bath to cool. Drain again, transfer to salad spinner, and spin dry. (Blanched, shocked, and dried green beans can be refrigerated for up to 2 days.)

2. Whisk shallot, mustard, lemon zest and juice, garlic, and 1 1/2 teaspoons salt together in large bowl. Slowly whisk in oil until incorporated. Toss radishes, dill, and green beans with vinaigrette and let sit for 30 minutes or up to 2 hours, stirring occasionally. Stir almonds into salad. Season with salt and pepper to taste. Serve.