Summer Bean & Radish Gribiche Salad

1

Add the egg to a small pot and fill with cold water until the egg is just covered. Boil for 12 minutes. Put the egg in an ice bath to cool, and then peel it.

2

Meanwhile, steam the green beans in a steamer basket for two to three minutes or until the beans are tender and bright green. Rinse with cold water and dry. Set aside.

3

Finely slice the radishes with a mandolin or a knife, so that they are about ¼ inch thick (or as thin as you can safely cut them).

4

Next, finely chop the hard-boiled egg and add it to a small bowl. Add the mustard, parmesan cheese, lemon juice, shallot, garlic, capers, dill and olive oil and mix well until combined.

5

In a large bowl, add the green beans and radishes, along with half of the dressing. Toss well. Plate on your serving platter and dollop the remaining dressing all over. Garnish with additional dill and parmesan if desired. Enjoy!

6

Substitutions: Dairy-free: omit the cheese or add nutritional yeast. Egg-free: omit the egg and add 1 tbsp of vegan mayonnaise or omit altogether. No capers: swap in one chopped dill pickle.