Green Bean Watercress And Radish Salad Recipes

GREEN BEAN, WATERCRESS, AND CRISPY SHALLOT SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
• In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
• In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.

WATERCRESS AND GREEN BEAN SALAD

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
• Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
• Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

GREEN BEAN AND RADISH SALAD WITH MUSTARD - CAPER VINAIGRETTE

Steps:

• Whisk together the first 8 ingredients in a bowl or in a jar, starting with 2 tablespoons Dijon mustard and shake well. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.
• Prepare an ice bath.
• Bring a pot of generously salted (at least 2 tablespoons) water to a boil.
• Drop the green beans into the boiling water and boil for 4-5 minutes or until crisp-tender and still bright green.
• Scoop the beans out of the boiling water with a sieve and immediately drop into the ice bath. Let cool in the ice bath for several minutes. Drain and pat dry as well as you can.
• Toss together the green beans and radishes.
• Drizzle with the vinaigrette as desired and toss. (You may not need all of it; reserve the remainder for another use or as a marinade for chicken.)
• Serve immediately.

GREEN BEAN, WATERCRESS AND RADISH SALAD

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
• Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
• Toss beans, trimmed watercress and radishes in bowl with dressing.

CREAMY HORSERADISH AND GREEN BEAN SALAD

Steps:

• Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
• Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
• Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.

CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD

Steps:

• To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.

GREEN BEAN AND RADISH SALAD

Steps:

• In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes.
• Add peas during last 2 minutes of cooking.
• Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry.
• In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
• In a serving bowl, combine green beans, peas, radishes and avocado.
• Drizzle with dressing, tossing to coat.
• Sprinkle with sesame seeds.

GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO

Steps:

• In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

RADISH AND WATERCRESS SALAD

Steps:

• Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
• Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.