Name: Trine Hahnemann: My Family's Bean Salad
Prep time: 20 min
Cook time: 5 min
Ingredients: 1 1/2 cups canned cannellini beans, drained and rinsed; 3/4 pound fresh green beans; 1/4 pound radishes; 1/2 cup flat-leaf parsley, leaves only; 1 egg yolk; 1 garlic clove, finely grated; 4 tbsp lemon juice; 4 anchovies in oil; 1/4 cup vegetable oil; 1/2 cup Greek yogurt; Kosher salt and freshly-ground black pepper

Trine Hahnemann: My Family's Bean Salad

This recipe comes from Hahnemann's Scandinavian Comfort Food.

Print Recipe

Prep Time 20

Cook Time 5

Course Main Course

Cuisine Danish

Servings 4

Ingredients

1 1/2 cups canned cannellini beans, drained and rinsed
3/4 pound fresh green beans
1/4 pound radishes
1/2 cup flat-leaf parsley, leaves only

For The Dressing

1 egg yolk
1 garlic clove, finely grated
4 tbsp lemon juice
4 anchovies in oil
1/4 cup vegetable oil
1/2 cup Greek yogurt
Kosher salt and freshly-ground black pepper

Instructions

Cook the green beans in boiling, salted water for 3-5 minutes, then drain and tip into a bowl of cold water. Leave for one minute, then drain.
To make the dressing, blend the egg yolk, garlic, lemon juice and anchovies to a smooth paste, then add the oil a little at a time, blending after each addition. Season to taste with salt and pepper, then stir in the Greek yogurt.
Cut the green beans in half. Very thinly slice the radishes, with a mandolin if you have one. Mix the green beans and radishes with the white beans and parsley in a mixing bowl, using your hands to mix the salad. Season to taste again with salt and pepper and perhaps a little more lemon juice, if needed for acidity.
Serve right away.

Keyword beans, green beans, parsley, radish

Trine Hahnemann: My Family’s Bean Salad