Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 pounds fresh green beans, trimmed
- 2 cups thinly sliced radishes
- 1/2 cup pecan or walnut pieces, toasted
- 1/4 cup tarragon leaves
- 3 tablespoons grated Parmesan cheese
- 1/2 garlic clove
- 1/4 teaspoon coarse sea salt or kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1-1/2 teaspoons white wine vinegar
- 1/4 cup olive oil
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes.
- Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture. Yield: 10 servings.
Originally published as Green Beans and Radish Salad with Tarragon Pesto in Taste of Home
June/July 2016, p80
Reviews forGreen Beans and Radish Salad with Tarragon Pesto
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
