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A tangy salad with crisp green beans, crunchy walnuts, and a tangy dressing. Something new for your salad bar.
1 pound fresh green beans
2 tablespoons minced scallions
1 tablespoon dried tarragon
1 tablespoon Kedem Red Wine Vinegar
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon ground pepper
2 tablespoons walnut or olive oil
2 cups thinly sliced radishes
1 handful of toasted walnuts
Cook fresh green beans in boiling, salted water for two to three minutes. Chill in ice water. Drain on paper towel.
In a large bowl, mix scallions, tarragon and red wine vinegar. Add mustard, salt, pepper and oil to vinaigrette.
Add green beans and thinly sliced radishes. Cover and refrigerate.
Sprinkle toasted walnuts immediately before serving.
Photography and Styling by Chavi Feldman
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