Author Notes
If Lilly Pulitzer were a vegetable, I reckon she’d be a watermelon radish. These puppies are unlikely heroes until you cut through the white and green skin and reveal the deep magenta nested inside geode-style. Contrary to what the view outside my window seems to be saying, the sight of these radishes at my local market is a surefire sign that spring is indeed coming (take THAT wintry mix). White and navy beans provide a lovely pairing for these crisp beauties in both color and texture (can you go wrong with green, pink, and navy?), but black beans work just as well to add some substance. —Claire Crane
Ingredients
- Salad
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1 cup
White Beans
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1 cup
Navy Beans
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2
Medium-Sized Watermelon Radishes, cut finely into julienne strips
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1 tablespoon
Olive Oil
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Mixed Greens (butter lettuce, mache, frisee)
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Salt & Pepper, to taste
- Lemon-Tahini Dressing
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Juice of 1 Lemon (about 3 tablespoons)
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1 tablespoon
Tahini
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2 tablespoons
Extra-Virgin Olive Oil
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1 teaspoon
Paprika
Directions
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Heat 1 tablespoon of olive oil in a skillet over medium heat.
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Add the beans, and season with salt and pepper.
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Sauté the beans until slightly browned and crispy. (Stir in the pan to ensure even cooking, but gently! It's important to not mix the beans into mush).
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While the beans are cooking, whisk the tahini, lemon juice, paprika, and olive oil in a small bowl.
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Remove the beans from heat and let cool to room temperature.
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Place the beans and radish slices onto a bed of greens (with portion size adjusted to your liking).
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Serve with a drizzle of dressing and a crack of fresh black pepper.
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