Pickle and Bean Salad With Yogurt & Dill

Pickle and Bean Salad With Yogurt & Dill

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  • Prep Time


  • Total Time


  • Servings



  • 3

    egg yolks, at room temperature

  • 1

    clove garlic

  • Kosher salt

  • ½

    cup grapeseed oil

  • 2

    tablespoons chopped radish greens

  • 1

    large half-sour dill pickle, thinly sliced, plus 3 tablespoons brine

  • 1

    pound green beans, trimmed and halved

  • ½

    cup rice wine vinegar

  • ¼

    cup granulated sugar

  • ½

    cup water

  • 1

    tablespoon minced fresh dill

  • 4

    small radishes, thinly sliced

  • cup plain whole-milk yogurt

  • ½

    teaspoon dried dill


Make Aioli: In a food processor, pulse yolks, garlic and a generous pinch of salt until combined. With motor running, very slowly pour in oil until aioli is thick, creamy and emulsified. Add radish greens and 1 tablespoon pickle brine and pulse to combine. Set aside. Divide green beans into 3 equal portions. Combine a third of beans with rice wine vinegar, sugar and ½ cup water in a small saucepan. Bring to a simmer over medium heat, then immediately remove from heat. Transfer mixture to refrigerator to cool. Bring a medium pot of water to a boil. Blanch half the remaining beans for 2 minutes, then immediately plunge beans into a bowl of ice water to cool. Drain blanched beans and set aside. Place a cast-iron skillet over medium-high heat. Once pan is hot, add remaining beans. Cook, stirring occasionally, until beans are charred, about 5 minutes. Drain pickled beans and combine with blanched and charred beans in a medium bowl. Toss with remaining brine and fresh dill. To serve, spoon aioli onto a shallow serving platter in an even layer. Cover with bean salad, sliced pickles and radishes. Drizzle with yogurt Sprinkle with ¾ teaspoon kosher salt and dried dill.


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