3.30.2014

Spring Bean and Radish Salad

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We skipped winter this year, and now are officially into spring. No more hope for fuzzy sweaters or warm fireplace dinners. But, I'm not so glum, outdoor dinning season is here. And this means trips to the nursery, yogurt soup, herby salads and berries. If this sounds a lot like summer, well, it is. Those two season tend to blend here as well.

I am recycling this salad recipe from last year. It was fresh and crunchy, I just never got around to posting about it. It is also extremely pretty, and made for a delicious work lunch the next day. Enjoy.
Planting sunflowers.
Kumquats from the garden.
One morning I actually got up and made blueberry ricotta pancakes with grapefruit zest. They were the best.
Yogurt soup on the patio.

Bean and Radish Salad
Serves 4-6

2 cans of cannellini beans, rinsed and drained
1/2 large red onion, sliced
large handful of radishes, sliced
chopped parsley and tarragon to taste

dressing:
olive oil
champagne vinegar, or whatever kind you have handy
juice of half a lemon, or more to taste
salt and pepper

1) Combine the beans, onions, radishes and herbs.
2) Prepare dressing, I solely rely on my taste buds for this.  Most folks do the 3:1 ratio of oil to vinegar. You can't go wrong if you taste as you go.
3) Dress your salad, chill for an hour or so, and enjoy.

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