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This departure from wispy, limp lettuce salads is an elegant, yet substantial, mix of vegetables. A combination of blanched green beans, blanched yellow wax beans, and raw radishes is drizzled with a tangy crème fraîche dressing that includes fresh tarragon and lemon zest, then garnished with sliced almonds. Pair it with some grilled chicken or poached salmon for an easy weeknight dinner or alfresco lunch.
Game plan: The dressing can be made up to 1 day ahead, and the green beans and wax beans can be cooked up to 1 day ahead. Store everything in the refrigerator until ready to serve.
This recipe was featured as part of our Chunky, Unusual Summer Salads.
For the salad:
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...