Dill is a flavor that goes well with radishes. To make this salad easier, cook the filet beans the night before, using some for dinner and pulling some a little early for the salad.
INGREDIENTS:
1 bunch radishes, trimmed and sliced thinly, dropped into ice water for 20 minutes or until crisp 3 cups filet beans, cooked until crisp-tender (they should tender, but still retain a little snap when you bite into one), then plunged into ice water to arrest cooking 1 head butter leaf lettuce, washed, dried, torn into bite-sized bits Salt and pepper to taste 1 cup Creamy Dill Dressing, or as neededMETHOD:
Drain radishes and beans in separate strainers.
Toss lettuce with just enough dressing to lightly coat the leaves and divide between four plates.
Put the beans into the same bowl the lettuce was in and drizzle with dressing. Toss to coat and divide between the plates, piling the beans in the center of the lettuce.
Scatter the radishes over the salads and season with a little salt and pepper to taste.
Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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