Ingredients
- 1 tbsp + ¼ c extra virgin olive oil, divided
- 4 green onions
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh tarragon, chopped
- 2 tbsp lemon juice, freshly squeezed
- Kosher salt and freshly ground pepper, to taste
- 2 c radishes, thinly sliced
- 1 can cannellini beans, drained and rinsed
- 2 c arugula
Directions
Heat 1 tbsp olive oil to a large skillet over medium high heat. Add green onions and cook for approximately 5-7 minutes until a nice char develops on all sides. Thinly slice and place in a large bowl. To the same bowl add dill, tarragon and lemon juice. Slowly drizzle in olive oil while whisking and season to taste with salt and pepper.
Add radishes, beans and arugula to bowl and toss gently to coat with vinaigrette. Serve immediately.
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Recipe Ratings and Reviews
Good! Made to pair with steak last night, and it was good for a side. The salad had a lot of earthy flavors shining through. I had left overs of the salad, so I had half an avocado with it, some tomatoes, and half cup of grilled chicken, and squeezed lemon juice over top, and it made for a nice, hearty lunch. I like that this recipe allows you to make it your own, or keep it simple, and as is.