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garden bean and watermelon radish salad with quail eggs on blue platter

Garden Bean Salad with Citrus Vinaigrette

Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Author Breathing and Cooking

Ingredients

For Salad (Amounts are up to you)

  • Mixed yellow and green beans blanched and chilled
  • Tomatoes slice big tomatoes or use small cherry, grape, pear or currant tomatoes
  • Soft or hard boiled eggs if you can find quail eggs they're adorable here quarter regular eggs or halve quail eggs
  • Thinly sliced shallot
  • Thinly sliced radish use watermelon radish if available
  • Crumbled feta cheese you could also use crumbled goat cheese

Citrus Vinaigrette

  • 2 Tbsp fresh citrus juice I love a combination of lemon and orange, but you could also use lime, grapefruit, blood orange, etc
  • 2 teaspoons dijon or grainy mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • cracked pepper to taste
  • 1/2 cup olive oil or mix of olive and avocado oil for a milder flavor

Instructions

  • Blanch beans just until crisp-tender (2-5 minutes, depending on variety and size). Place in ice bath immediately to stop cooking.Drain and chill until ready to assemble. You can do this up to 3 days ahead.
  • Boil eggs to your preference (see this post for perfect easy to peel eggs). Chill until ready to assemble. If using quail eggs, place in a pot with enough cold water to cover. Bring water to a gentle boil and cook for 2 minutes. Immediately place in ice bath to cool completely before peeling.
  • Have remaining ingredients sliced and ready
  • Toss the chilled beans with enough dressing just to coat lightly and arrange on serving platter. Arrange remaining ingredients over top. Drizzle with a little more dressing

  • Pass remaining dressing separately and enjoy!

Make The Citrus Vinaigrette


  • You can whisk by hand, shake in a mason jar or combine in a blender.
  • Combine everything except for the oil first.
  • Once the base is combined add the oil, whisking, shaking or blending until emulsified.
  • Taste and adjust to your liking.

  • * if whisking by hand, add the oil very gradually whisking well the entire time so that it creates a smooth vinaigrette that doesn't separate.
  • ENJOY!

Notes

Follow links in post for more detailed how-to's on blanching beans and boiling eggs