Best 4 Snap Bean And Radish Crudites With Caesar Mayonnaise Recipes

SNAP BEAN AND RADISH CRUDITES WITH CAESAR MAYONNAISE

Steps:

• Make Caesar mayonnaise:
• Chop parsley and mash garlic to a paste with salt. In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary. Mayonnaise may be made 1 week ahead and chilled, covered.
• Trim beans and have ready a large bowl of ice and cold water. In a large kettle of boiling salted water blanch green beans and wax beans separately 2 minutes, or until colors brighten but beans are still crisp, transferring to ice water to stop cooking. (Do not blanch purple beans or they will lose their color.) Drain beans and pat dry. Beans may be blanched 1 day ahead and chilled in sealable plastic bags.
• Trim radishes, leaving some small green leaves attached.
• Serve crudités with mayonnaise.

CAESAR MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard, anchovies, Parmesan, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

LINDA'S BEAN AND MAYONNAISE SANDWICH (SANDWICHES)

Steps:

• Put a generous amount of mayonnaise on both slices of bread.
• Add salt and pepper to taste, onto the mayonnaise.
• Put a generous amount of beans onto one slice of bread.
• Put top slice of bread onto sandwich, cut and eat.
• This is truly delicious.
• Try it!
• You just might like it.
• Note: You can add onion and/or bacon to this sandwich for variation, or how about chow chow or relish.

MIXED-BEAN CRUDITE WITH CUCUMBER RANCH DRESSING

Steps:

• Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
• Snap off the ends of all the beans, leaving the tail on if desired
• Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
• Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
• To make dressing: Grate cucumber on the large holes of a box grater.
• In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
• Arrange vegetables on a platter and serve with dressing for dipping.