Source: Judy's Kitchen
Rating: 10 out of 10
Whole green beans (allow about a small handful per person), rinsed, ends cut or snapped
Sea salt to taste
Radishes (allow 4-5 per person), scrubbed, ends cut, thinly sliced
Green onions (allow 2 per person), sliced
Barely cover beans with cool water in appropriate size pot. Salt to taste. (Sometimes I cook the beans in chicken broth, if there happens to be some hanging out in the fridge.) Bring to boil over high heat; cover, reduce heat to simmer. Simmer about 5 minutes, or till beans are still crisp-tender. Drain; pour beans into bowl; cover; refrigerate. When beans are thoroughly chilled, add radishes and green onions. Toss with vinaigrette and serve immediately.
Lemon Vinaigrette: 1/4 cup lemon juice
1 tsp. finely grated lemon zest
1/2 tsp. Grey Poupon mustard
2 tsp. honey
1 medium garlic clove, finely grated
1 tsp. sea salt
1/4 tsp. black pepper
1/2 cup extra-virgin olive oil
Combine all ingredients in a jar; seal with lid; shake till emulsified. Taste to adjust seasonings, adding more salt if needed.