Curtis Stone’s Green Beans and Radishes with Chimichurri

Curtis Stone’s Green Beans and Radishes with Chimichurri

(Makes 4 servings)

Salad:

• 10 ounces yellow wax beans
• 10 ounces green beans
• 4 radishes

Chimichurri:

• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 tablespoon red wine vinegar
• 1/3 cup fresh flat-leaf parsley leaves
• 1 teaspoon fresh oregano leaves
• 1 teaspoon fresh rosemary leaves
• 1 teaspoon fresh sage leaves
• 1 teaspoon fresh thyme leaves

To prepare salad:

Bring large pot of salted water to a boil. Add yellow wax beans and cook 3 minutes, or until crisp-tender. Using slotted spoon, transfer wax beans to ice bath to chill completely. Remove from ice bath and drain well. Refrigerate until ready to serve. Return water to a boil and repeat with green beans.

Using mandoline, thinly shave radishes. Place in ice water and refrigerate until ready to serve.

To make chimichurri:

In mini food processor, mix oil, vinegar, parsley, oregano, rosemary, sage, and thyme. Season with salt and pepper.

To serve:

In large bowl, toss wax beans, green beans, and chimichurri and season with salt and pepper. Arrange beans on serving platter. Drain radishes and place over beans. Drizzle with some oil and grind some black pepper over before serving.

Per Serving

Calories: 219
Total Fat: 19 g
Saturated Fat: 2 g
Sodium: 236 mg
Carbohydrate: 11 g
Fiber: 5 g
Protein: 3 g
Diabetic Exchanges: 1 vegetable, 4 fat

Recipe and photo courtesy Curtis Stone