Green beans and radishes

AT A GLANCE

  • Serves 8 people

"Simple side dishes, like this quick-blanched bean dish with a lemony chimichurri, peppery radishes and a hit of texture from breadcrumbs, are key to bringing balance, acidity and a fresh approach to a meat-centric meal," says Stone.

  • 600 gm mixed yellow and green beans, ends trimmed
  • 4 radishes
  • Extra-virgin olive oil, for drizzling
  •  
  • Breadcrumbs
  • 80 gm baguette, crusts trimmed
  • 20 gm butter
  • 1 tbsp olive oil
  •  
  • Chimichurri
  • 80 ml (1/3 cup) olive oil
  • Juice of 1 lemon
  • 1/3 cup finely chopped flat-leaf parsley
  • 1½ tsp Aleppo pepper
  • 1 tsp finely chopped oregano
  • 1 tsp finely chopped rosemary
  • 1 tsp finely chopped sage
  • 1 tsp finely chopped thyme
01   For breadcrumbs, cut bread into 3mm dice. Heat butter and oil in a frying pan over medium-high heat until butter foams, then add bread and stir continuously until golden brown (4-5 minutes). Drain on paper towels, season to taste and set aside.
02   For chimichurri, combine ingredients in a bowl and season to taste.
03   Blanch beans until just tender (2-3 minutes), drain and refresh in iced water, then drain well. Thinly shave radishes on a mandolin and crisp in iced water until ready to serve.
04   Toss beans with chimichurri in a bowl to coat. Taste and add more salt and lemon juice if necessary. Add breadcrumbs, toss to combine, then transfer to a serving platter. Drain radishes, scatter over beans, drizzle with oil, season with freshly ground black pepper and serve.

Topics:

SALAD, OREGANO, LEMONS, SPRING, THYME, SAGE, BEANS, ROSEMARY, CHEFS' RECIPES, PARSLEY, BEANS, SIDE DISH, RADISHES

Recipe:

CURTIS STONE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

FEATURED IN

Sep 2016

Sep 2016

View Full Site