JOIN US IN PALM BEACH FOR A COMPLIMENTARY SKIN CONSULTATION AND MINI FACIAL TREATMENT WITH GOLDFADEN MD COFOUNDER LISA GOLDFADEN - FRIDAY MARCH 21
JOIN US IN PALM BEACH FOR A COMPLIMENTARY SKIN CONSULTATION AND MINI FACIAL TREATMENT WITH GOLDFADEN MD COFOUNDER LISA GOLDFADEN - FRIDAY MARCH 21
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1

2 people

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3
2 People

INGREDIENTS

  • 0.67 pounds of green beans
  • 0.67 tablespoons olive oil
  • 0.08 cup water
  • 0.33 avocado, thinly sliced
  • 0.33 watermelon radish, peeled and thinly sliced using a mandolin
  • Salt and Pepper to taste

    • Crispy Shallots

  • 0.33 shallot, thinly sliced
  • 0.33 clove of minced garlic
  • 0.33 tablespoons olive oil

    • Lemon Vinaigrette

  • 0.67 tablespoons lemon juice (1/2 lemon)
  • 0.33 tablespoons stone ground mustard
  • 0.17 teaspoon honey
  • 0.33 tablespoon olive oil

INSTRUCTIONS

  • In a lidded saute pan, add green beans, 2 tablespoons of olive oil and 1/4 cup of water
  • Cook over medium-low heat for 8 minutes or until water is evaporated
  • While green beans are cooking, add 1 tablespoon olive oil, shallot and garlic to a cast iron pan and cook for 5 minutes until crisped and browned
  • Whisk together the vinaigrette adding in olive oil last and gradually to emulsify
  • Combine green beans, shallot, radish, and avocado to a bowl
  • Toss with vinaigrette
  • Salt and pepper to taste
Filed in: Salads
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