Radish and Wax Bean Salad with Creme Fraiche Dressing

[black-raven135.livejournal.com]

TIME/SERVINGS
Total Time: 40 mins
Makes: 4 to 6 servings

INGREDIENTS
For the dressing:
1/2 cup crème fraîche
2 teaspoons finely grated lemon zest (from about 1 medium lemon)
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon finely chopped fresh tarragon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the salad:
Kosher salt
12 ounces green beans, ends trimmed and cut on the bias into 1-inch lengths
12 ounces yellow wax beans, ends trimmed and cut on the bias into 1-inch lengths
2 bunches medium radishes (about 1 pound), tops trimmed, washed, and cut into 1/2-inch wedges
1/2 cup sliced almonds, toasted

INSTRUCTIONS

For the dressing:

1. Place all of the ingredients in a small bowl and stir to combine; set aside.

For the salad:

1. Bring a large pot of heavily salted water to a boil over high heat. Add the green beans and cook until just tender, about 3 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.


2. Using a slotted spoon, transfer the green beans to the ice water bath and set aside. Return the water to a boil, add the wax beans, and cook until just tender, about 2 to 4 minutes. Transfer the yellow beans to the ice bath and let sit until all of the beans are cool, about 4 to 5 minutes. Remove the beans from the ice water bath, spread them out on a clean kitchen towel or a paper towel, and pat them dry with additional towels.


3. Transfer the beans to a large serving platter and spread the radishes on top in an even layer. Drizzle with the dressing and sprinkle with the almonds.