Snap Bean and Radish Crudites with Caesar Mayonnais

Name: Snap Bean and Radish Crudites with Caesar Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed fresh flat-leafed parsley leaves; 2 teaspoons minced garlic; 1/4 teaspoon salt; 1 cup mayonnaise; 1 cup freshly grated Parmesan (about 3 ounces); 1 teaspoon mashed drained anchovy fillet, or to taste; 3 tablespoons fresh lemon juice; freshly ground black pepper to taste; 1 pound green beans; 1 pound wax beans; 1 pound purple beans*; 6 bunches assorted red and white radishes with tops*; *available at specialty produce markets and some specialty foods shops

Servings: persons

1/2 cup packed fresh flat-leafed parsley leaves
2 teaspoons minced garlic
1/4 teaspoon salt
1 cup mayonnaise
1 cup freshly grated Parmesan (about 3 ounces)
1 teaspoon mashed drained anchovy fillet, or to taste
3 tablespoons fresh lemon juice
freshly ground black pepper to taste
1 pound green beans
1 pound wax beans
1 pound purple beans*
6 bunches assorted red and white radishes with tops*
*available at specialty produce markets and some specialty foods shops

1
Chop parsley and mash garlic to a paste with salt.
2
In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary.
3
Mayonnaise may be made 1 week ahead and chilled, covered.
4
Trim beans and have ready a large bowl of ice and cold water.
5
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.
6
(Do not blanch purple beans or they will lose their color.)
7
Drain beans and pat dry.
8
Beans may be blanched 1 day ahead and chilled in sealable plastic bags.
9
Trim radishes, leaving some small green leaves attached.
10
Serve crudites with mayonnaise.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup packed fresh flat-leafed parsley leaves, 2 teaspoons minced garlic, 1/4 teaspoon salt, 1 cup mayonnaise, and more.

Yes, Snap Bean and Radish Crudites with Caesar Mayonnaise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Snap Bean and Radish Crudites with Caesar Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions