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.