French Green Bean & Pickled Radish Salad w/ Hard Boiled Eggs & Parmesan

ingredients

12 oz Green Beans

1 Large Sweet White Onion

I bunch of Radish

3 Hard Boiled Eggs

1/2 Cup Fresh Shaved Parmesan

5- 6 Large Stems of Dill

Salt + Fresh Cracked Pepper

For the Pickled Radish

1 Bunch of Radish, about 5-6 radishes, sliced

1/4 cup sliced Onion

1 large Stem of Dill, broken up into smaller pieces

1/2 cup Processo White Wine Vinegar

1/4 cup Water, add more if necessary to cover veg in jar

1 tsp Sugar

1/2 tsp Onion Powder

1/2 tsp garlic Powder

Large pinch of Salt

1/4 tsp Cracked Pepper

For the Dressing

2-3 tbsp Prosecco White Wine Vinegar

1/3 cup Extra Virgin Olive Oil

1 tsp Dijon Mustard

2 tbsp Fresh Chopped Dill

1/4 tsp Salt ( add more to taste)

1 tsp Cracked Pepper

1/4 tsp Sugar ( add more to taste)

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1/2 tsp Grated Parmesan - Use a Micro Plane if you can

instructions

To begin you must first do a quick pickle of the Radish. You will want to do this at least 1 hour before using. The longer it sits the better it tastes, so I try to pickle mine the night before I plan to indulge in them. The longer they rest the pinker they become as well. To pickle, simply bring together the ingredients listed above in a small jar or bowl. Thinly slice the radish and onion and make sure the mixture completely covers them in the container. You may want to add more sugar or vinegar depending on your taste buds, but remember as time passes the flavor develops, so you may want to wait a bit before adding. Cover and place in fridge.

Next, we will hard boil the eggs. If you already have your method of hard boiling, then follow your gut. Here is mine! Fill a medium sized pot halfway with water and a splash of white vinegar. Softly add the eggs into the water with a spoon, so to prevent cracking. Bring the water to a rolling boil. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Peel and set aside.

Next, we will prepare the green beans to be blanched. You can do this simultaneously while you cook the eggs, or if you are low on pots, this would be your next step. Bring a medium sized pot of water filled halfway to a boil. While the water is heating you will prep the green beans. Clean and cut the ends and put them to the side. Next, in a small mixing bowl, bring together all the ingredients listed above under dressing. Thinly slice the onion and place in the dressing bowl. This is a key part to making salads. Always marinate the onion in the dressing first. This helps to soften the bitterness and lightly pickle the onion before eating it. It also helps with the flavor of the dressing. Let sit.

Once the water is boiling add the green beans, let them cook for 2 mins. While they are cooking fill a large bowl halfway with water and add 1 cup of ice. After two mins remove the green beans from the boiling water and place them directly in the ice water. Mix them around to help them cool. After about 1-2 mins, remove from the water and dry them. Place in a medium bowl and put to the side.

Once everything is cooked and cooled, we assemble! In a medium sized bowl cover the green beans with the dressing and onions. I like to slice open a handful of green beans to remove the actual beans for garnish. But this is up to you. Fold in the shaved parmesan ( the more the merrier in my book), the extra sprigs of dill and the pickled radish and onion. Add as much of the pickled radish and onion as you would like, no need to use it all. Next fold in the arugula. I only added in a small handful, as it was from my garden and was extra bitter. Finally, cut open the eggs and garnish on top. Enjoy!