Pickle & Bean Salad with Yogurt & Dill
By ltrodrigu
This creamy bean salad with dill is always a huge success whenever I make it. I highly recommend this recipe, it's simple, delicious and healthy - a definite keeper for sure!
Ingredients
- 3 egg yolks, room temperature
- 1 clove garlic
- Kosher salt
- 1/2 cup grapeseed oil
- 2 tablespoons radish greens, chopped
- 1 large half-sour dill pickle, thinly sliced, plus 3 tablespoons brine
- 1 pound green beans, trimmed and halved
- 1/2 cup rice wine vinegar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh dill, minced
- 4 small radishes, thinly sliced
- 1/3 cup plain whole-milk yogurt
- 1/2 teaspoon dried dill
Details
Servings 4
Cooking time 45mins
Adapted from wsj.com
Preparation
Step 1
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 1/2 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 3/4 teaspoon kosher salt and dried dill.
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