Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 10
Ingredients
2 1/2 pounds green beans, trimmed
1/4 cup fresh lemon juice
2 tablespoons distilled white vinegar
4 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup canned chicken broth
1 cup chopped watercress leaves
1 bunch watercress, ends trimmed
1 1/2 cups thinly sliced radishes
Preparation
Step 1
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
Step 2
Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
Step 3
Toss beans, trimmed watercress and radishes in bowl with dressing.
