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Runner bean & radish salad with shallot and oregano dressing

Runner bean & radish salad with shallot and oregano dressing

By Sophia Tawil
10’ Prep time
13’ Cook time
23’ Total time
236 Calories
4 Serving

Summary

Elly curshen says drizzling the beans with the shallot and oregano dressing while they’re still warm helps them to absorb all the delicious flavours.
Sophia Tawil 0 Followers

Step by Step

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Step 1

Start by making the dressing. Put the shallot, garlic, vinegar, olive oil, lemon juice and oregano in a clean jam jar. Season, screw the lid on then shake to combine. Add a little more vinegar to taste, if needed. Set aside.
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Step 2

Cook the runner beans in boiling salted water for 3 minutes. Toast the walnut pieces in a dry frying pan.
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Step 3

Pour the dressing into a large serving bowl and add the radishes and walnuts.
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Step 4

As soon as the beans are cooked, drain them well and while hot, add them to the bowl and toss everything together before serving hot or cold.

Ingredient

  • Lemon juice
    Lemon juice
    1 tbsp
  • Garlic
    Garlic
    0.5 clove/s
  • Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
  • Red wine vinegar
    Red wine vinegar
    1 tbsp
  • Walnut pieces
    Walnut pieces
    50 grams
  • Radishes
    Radishes
    6
  • Packs sliced runner beans
    Packs sliced runner beans
    160 grams
  • Oregano leaves
    Oregano leaves
    1 tbsp
  • Small echalion shallot
    Small echalion shallot
    1

Nutrition Facts

View nutrition facts
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