Summer bean and radish salad
Delight in the freshest flavors of summer with a vibrant bean and radish salad. This zesty dish bursts with crunch, color, and a symphony of refreshing tastes.
Ingredients:
- 3 bunches small radishes with greens attached
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven to 500°. Prepare the radishes by cutting off the stems and washing the leaves; gently pat them dry.
- Heat the oil in a large oven-safe skillet until it shimmers. Place the radishes in the skillet, sprinkle with salt and pepper, and cook over high heat. Stir occasionally and cook for roughly 2 minutes until they start to brown slightly. Transfer the skillet to the preheated oven and bake the radishes for about 15 minutes until they are tender-crisp.
- Move the skillet back to the stovetop and mix in the butter until the radishes are coated. Add the radish greens and cook over medium heat until they wilt, usually for about 2 minutes. Squeeze in the lemon juice, season with salt, and promptly serve the dish.
Summary:
- Calories: 2057 kcal
- Fat: 167 g
- Protein: 38 g
- Carbs: 116 g
- Potassium: 2850 mg
- Magnesium: 326 mg