Food Culture of the South
Zest and juice of 1 lemon
2 tablespoons white balsamic vinegar
⅓ cup olive oil
12 ounces shelled butterbeans (fresh or frozen)
1 bunch radishes, very thinly sliced
½ cup chopped dill fronds
½ cup tarragon leaves
½ cup torn mint leaves
For the dressing:
For the salad:
- Make the dressing: Combine ingredients in a lidded jar and shake vigorously.
- Make the salad: Prepare an ice bath. Blanch butterbeans in salted boiling water for 2 minutes, then shock in ice bath. Drain and cool butterbeans. In a medium bowl, toss butterbeans, radishes, and herbs with dressing.
- Recipe by Lauren Utvich