A quick, easy, and healthy side dish, this salad is invitingly attractive.
Serves 5
Time: 20 minutes
¼ cup buttermilk
¼ cup plain Greek yogurt
3 tablespoons chopped fresh parsley
1½ tablespoons fresh lemon juice
1½ tablespoons minced onion
1½ tablespoons Dijon-style mustard
¼ teaspoon salt
Dash of freshly ground black pepper
8 cups water
1 pound fresh yellow wax beans or green beans or a mix
1 cup thinly sliced radishes
1 tablespoon extra-virgin olive oil
Make the dressing: Place the buttermilk, yogurt, parsley, lemon juice, onion, mustard, salt, and pepper in a bowl. Whisk until smooth. Refrigerate.
Meanwhile, bring about 8 cups of water to a boil. Trim the ends of the beans. Cook the beans until tender but not too soft, about 7 minutes. Drain.
In a serving bowl, combine the beans and the sliced radishes. Drizzle with the olive oil and toss. Drizzle all the buttermilk dressing on top and let it flow down through the beans and radishes.
Top with crumbled blue cheese, grated Parmesan, or any shredded cheese.
Serve this salad with A Big Fat Tomato Sandwich, Roasted Carrot Gazpacho, Scalloped Potatoes and Mushrooms, Pasta Carbonara with Zucchini, or a gazillion other dishes.