GREEN BEAN AND RADISH SALAD WITH LEMON VINAIGRETTE

My hubby doesn't eat his veggies, and this is something that bothers me. I've told him repeatedly that veggies are good for him and he should eat more of them. His answer is that he eats plenty of veggies: corn, potatoes and tomatoes. So, when he told me that he won't eat green beans hot, but he does love them as a salad, I went right to it. This salad has evolved from just green beans with oil and vinegar, to its present state. This has become one of our fave salads for summertime because it's cool, refreshing and the flavors go together perfectly. And he's actually eating something green.

Green Bean and Radish Salad with Lemon Vinaigrette

Source: Judy's Kitchen

Rating: 10 out of 10

INGREDIENTS:

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.