12oz.fresh green beanstrimmed and chopped into 1" pieces
3red radishes or 1 watermelon radishsliced
1 1/2tbsplemon juice
for the chimichurri:
1/4cupextra virgin olive oil
1/4cupwhite wine vinegar
2small garlic clovesminced
1/2tspred pepper flakes
1/2cupfinely chopped parsley1 tbsp reserved for garnish
Place potatoes in a large pot and cover with cold water by about 1". Stir in the salt. Bring to a boil, then reduce heat and simmer, uncovered, until fork-tender, 10-14 minutes. Drain the potatoes and set aside to cool to room temperature.
Meanwhile, refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes, drain, and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry.
Make the chimichurri: in a small bowl, combine the olive oil, vinegar, garlic, red pepper flakes, paprika, salt, parsley, and oregano.
Transfer the potatoes to a large mixing bowl. Add the green beans, scallions, three-quarters of the chimichurri, and a few generous pinches of salt and pepper. Gently toss. Mix in the radishes, arugula, lemon juice, and remaining chimichurri. Season with more salt and pepper to taste. Garnish with the reserved 1 tbsp parsley.
*recipe is from the cookbook Love and Lemons Every Day