It’s easy to throw burgers on the grill, but it can be difficult to find delicious side dishes. Often times it’s more about the sides than the main event.
2 Cups Radishes (Thinly Sliced)
2 Cups Cannellini Beans (Drained & Rinsed)
2 Tablespoons Olive Oil
2 Cups Arugula
1 Tablespoon Olive Oil
4 Green Onions
2 Tablespoons Fresh Dill (Chopped)
2 Tablespoons Fresh Basil (Chopped)
2 Tablespoons Fresh Lemon Juice
1/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Add radishes, cannellini beans and arugula to medium-size bowl.
To make vinaigrette add 1 tablespoon olive oil to large skillet over a medium high heat. Cook green onions for 6 minutes until a nice char develops on all sides. Remove from heat and thinly slice green onions and place in large-size bowl. Add dill, basil, and lemon juice to sliced green onions. Slowly drizzle in olive oil while whisking. Add kosher salt and pepper.
Add salad mixture to vinaigrette bowl. Toss gently to coat.
Prep Time: 20 Minutes
Cook Time: 6 Minutes
Total Time: 26 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved