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Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Whether you make it with one, two, or three types of green beans, this fresh and fast-fix salad is sure to please anyone at your dinner table or next potluck. This virtually no-cook recipe respects snappy pole beans by giving them a quick blanch before tossing them with peppery radishes, loads of fresh dill, and a tangy buttermilk dressing.
Ingredients
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16 oz. fresh yellow and green pole beans, trimmed
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1/2 cup mayonnaise
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3 Tbsp. whole buttermilk
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1 Tbsp. minced shallot (from 1 small [1 oz.] shallot)
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1 Tbsp. chopped fresh dill, plus fronds for garnish
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1 Tbsp. finely chopped fresh chives
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1 tsp. fresh lemon juice (from 1 lemon)
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1/2 tsp. Dijon mustard
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1/4 tsp. kosher salt
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1/4 tsp. black pepper
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1/2 cup thinly sliced radishes (from 3 oz. radishes)
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Grated lemon zest
Directions
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Fill a large bowl with ice water; set aside. Bring a large pot of salted water to a boil over high.
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Add yellow and green beans to boiling water, and cook until tender-crisp, about 3 minutes. Using a spider, transfer yellow and green beans to ice water in large bowl. Let stand in ice water until cool to the touch, about 1 minute. Drain, and pat beans dry with paper towels; set aside.
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Whisk together mayonnaise, buttermilk, shallot, dill, chives, lemon juice, mustard, salt, and black pepper in a large bowl until smooth and well combined.
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Place beans on a large platter, and top evenly with radishes. Spoon dressing evenly over bean mixture. Garnish with dill fronds and lemon zest.