Here is a salad that will hold, creamy buttermilk dressing and all, for several hours, so it's a great make-ahead or take-to-picnic dish. Just sprinkle the blue cheese and bacon on right before serving.
3 center-cut bacon slices, cooked, drained, and crumbled
How to Make It
Combine first 7 ingredients in a small bowl.
Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 5 minutes or until crisp-tender. Drain and plunge into ice water; drain. Combine beans, radishes, and oil in a large bowl; toss to coat. Place bean mixture on a serving platter; drizzle with buttermilk dressing. Top with cheese, pepper, and bacon.
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I had purchased wax beans for a 3-bean salad, but when I saw this gorgeous salad, I knew I had to try it. Beautiful, fresh, full of interesting flavors, easy enough to put together. We loved it. I did have a few additions/changes which I don't think changed the dish that much. I didn't have enough wax beans, so I supplemented them with a small head of broccoli which I cut into narrow pieces, including some of the stalk. I also served it over a few handfuls of arugula. Finally, I only had goat cheese, which was really good (but can't wait to try it again with blue cheese), We loved the peppery bite of the arugula and the radishes, the salty crispness of the bacon, the milder flavors of the beans and broccoli and the creaminess of the cheese. The dressing was also good (I doubled the recipe to have some on hand for other salads- why did I ever buy bottled dressing?). Company worthy.
Tip: Really drain the steamed veggies, even pat them dry, to avoid watering down the dressing.