Trine Hahnemann: My Family’s Bean Salad
Trine Hahnemann: My Family's Bean Salad
This recipe comes from Hahnemann's Scandinavian Comfort Food.
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.
