Snap Bean And Radish Crudites With Caesar Mayonnaise
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Garlic (minced)1 tsp
Salt1 cup
Mayonnaise3 tbsps
Lemon Juice (fresh)450 g
Green Bean450 g
Wax BeansDirections:
1
Make Caesar mayonnaise: Chop parsley and mash garlic to a paste with salt
2
In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary
3
Mayonnaise may be made 1 week ahead and chilled, covered
4
Trim beans and have ready a large bowl of ice and cold water
5
In a large kettle of boiling salted water blanch green beans and wax beans separately 2 minutes, or until colors brighten but beans are still crisp, transferring to ice water to stop cooking
6
(Do not blanch purple beans or they will lose their color
7
) Drain beans and pat dry
8
Beans may be blanched 1 day ahead and chilled in sealable plastic bags
9
Trim radishes, leaving some small green leaves attached
10
Serve crudités with mayonnaise
11
Chop parsley and mash garlic to a paste with salt
12
In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary
13
Mayonnaise may be made 1 week ahead and chilled, covered
14
Trim beans and have ready a large bowl of ice and cold water
15
In a large kettle of boiling salted water blanch green beans and wax beans separately 2 minutes, or until colors brighten but beans are still crisp, transferring to ice water to stop cooking
16
(Do not blanch purple beans or they will lose their color
17
) Drain beans and pat dry
18
Beans may be blanched 1 day ahead and chilled in sealable plastic bags
19
Trim radishes, leaving some small green leaves attached
20
Serve crudités with mayonnaise