Weekend Recipe: Green Bean Salad

Here's a spring-forward recipe from America's Test Kitchen. The beauty of green bean salads is that they're so simple and satisfying -- just be sure to blanch and shock the beans first. This zesty vinaigrette really brightens up the sweetness of the vegetable.

Green Bean Salad
Serves 8

2 pounds green beans, trimmed and cut into 1 1/2-inch lengths
Salt and pepper
1 shallot, minced
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 garlic clove, minced
1/4 cup extra-virgin olive oil
8 radishes, trimmed and sliced thin
3 tablespoons minced fresh dill
1/2 cup sliced almonds, toasted

Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add green beans and 1 tablespoon salt to boiling water and cook until crisp-tender, about 6 minutes. Drain green beans and place in ice bath to cool. Drain again, transfer to salad spinner, and spin dry. (Blanched, shocked, and dried green beans can be refrigerated for up to 2 days.)

Whisk shallot, mustard, lemon zest and juice, garlic, and 1 1/2 teaspoons salt together in large bowl. Slowly whisk in oil until incorporated. Toss radishes, dill, and green beans with vinaigrette and let sit for 30 minutes or up to 2 hours, stirring occasionally. Stir almonds into salad. Season with salt and pepper to taste. Serve.