Categories: Sides

Ingredients

• 1 1/2 lbs. fresh green beans, trimmed
• 2 cups thinly sliced radishes
• 1/2 cup pecan or walnut pieces, toasted
• 1/4 cup tarragon leaves
• 3 tbsp. grated Parmesan
• 1/2 garlic clove
• 1/4 tsp sea salt
• 1/8 tsp crushed red pepper flakes
• 1 1/2 tsp white wine vinegar
• 1/4 cup olive oil

Directions

1. 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.

2. 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 olive oil in a steady stream. Toss with the bean mixture.

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