Best 4 Snap Bean And Radish Crudites With Caesar Mayonnaise Recipes

Welcome to a delightful culinary journey with our collection of snap bean and radish crudités with caesar mayonnaise, a refreshing and flavorful appetizer or snack that will tantalize your taste buds. This recipe article offers a symphony of flavors, textures, and colors, perfect for any occasion.

In this article, we'll introduce you to three enticing recipes that showcase the harmonious blend of fresh and crunchy vegetables with a creamy and tangy caesar mayonnaise. The first recipe, "Snap Bean and Radish Crudités with Caesar Mayonnaise," takes center stage, featuring crisp snap beans, radishes, and carrots paired with a delectable caesar mayonnaise dip.

Next, we present "Caesar Mayonnaise Dip," a versatile condiment that elevates not only the crudités but also a variety of dishes. This creamy and flavorful dip is crafted with mayonnaise, grated parmesan cheese, lemon juice, and a hint of garlic, creating a perfect balance of tanginess and richness.

Last but not least, we introduce "Homemade Mayonnaise," a fundamental recipe that empowers you to create your own fresh and flavorful mayonnaise at home. This basic mayonnaise recipe serves as the foundation for the caesar mayonnaise dip, ensuring the utmost quality and freshness in every bite.

Join us on this culinary adventure as we explore the vibrant flavors and textures of snap bean and radish crudités with caesar mayonnaise, along with the versatile caesar mayonnaise dip and the foundational homemade mayonnaise recipe.

Check out the recipes below so you can choose the best recipe for yourself!

SNAP BEAN AND RADISH CRUDITES WITH CAESAR MAYONNAISE

Snap Bean and Radish Crudites with Caesar Mayonnaise image

Categories Cheese Dairy Garlic Herb Vegetable Quick & Easy Buffet Mayonnaise Parmesan Green Bean Radish Fall Party Parsley Gourmet

Yield Serves 20 generously

Number Of Ingredients 14

Ingredients

For Caesar mayonnaise
1/2 cup packed fresh flat-leafed parsley leaves
2 teaspoons minced garlic
1/4 teaspoon salt
1 cup mayonnaise
1 cup freshly grated Parmesan (about 3 ounces)
1 teaspoon mashed drained anchovy fillet, or to taste
3 tablespoons fresh lemon juice
freshly ground black pepper to taste
1 pound green beans
1 pound wax beans
1 pound purple beans*
6 bunches assorted red and white radishes with tops*
*available at specialty produce markets and some specialty foods shops

Steps:

Make Caesar mayonnaise:
Chop parsley and mash garlic to a paste with salt. In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary. Mayonnaise may be made 1 week ahead and chilled, covered.
Trim beans and have ready a large bowl of ice and cold water. In a large kettle of boiling salted water blanch green beans and wax beans separately 2 minutes, or until colors brighten but beans are still crisp, transferring to ice water to stop cooking. (Do not blanch purple beans or they will lose their color.) Drain beans and pat dry. Beans may be blanched 1 day ahead and chilled in sealable plastic bags.
Trim radishes, leaving some small green leaves attached.
Serve crudités with mayonnaise.

MIXED-BEAN CRUDITE WITH CUCUMBER RANCH DRESSING

Mixed-Bean Crudite with Cucumber Ranch Dressing image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1/4 pound snow peas
1/4 pound sugar snap peas
1/4 pound wax beans
1/4 pound purple beans
1/4 pound haricots verts
1 medium cucumber, peeled and halved lengthwise
1 tablespoon finely chopped shallot
3/4 cup sour cream
1/4 cup buttermilk
1/4 cup mayonnaise
3 1/2 tablespoons fresh lemon juice, about 1 lemon
3 1/2 tablespoons coarse salt
3 tablespoons each finely chopped fresh flat-leaf parsley and fresh chives

Steps:

Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
Snap off the ends of all the beans, leaving the tail on if desired
Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
To make dressing: Grate cucumber on the large holes of a box grater.
In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
Arrange vegetables on a platter and serve with dressing for dipping.

SOUTHERN BEANS AND SNAPS

Southern Beans and Snaps image

I love holidays. The family love, the get-togethers and especially the food. I love also creating different kinds of dishes with the leftovers. There are times where I do not want to wait until a holiday to have holiday food or holiday leftovers. Beans and snaps are one of those dishes that gives you the holiday feel and it is pretty versatile.

Provided by Nikki Weissenegger @nikki31675

Categories Pork

Number Of Ingredients 7

Ingredients

3 pound(s) smoked shank pieces (ham on the bone)
1 bag(s) 32 oz. field peas and snaps
6 ounce(s) louisiana hot sauce (more if you like it spicy)
1/4 - sweet onion, chunks
2 tablespoon(s) sea salt
- cooked rice
- optional sliced scallions

Steps:

Place the ham bones in the crock pot. Pour the field peas and snaps and the onion on top of the ham. Add hot sauce and salt. Pour water in making sure not to over fill (I always fill it to just below the peas).
Cook on low for about 8 hours.
Remove the bones and making sure to remove the meat off of the bone. Serve on a bed of your favorite cooked rice topped with optional scallions and more hot sauce if you like and enjoy!!!
For more recipes like this please visit me at http://yumm-yumm-foodie.blogspot.com/ My facebook page https://www.facebook.com/pages/Yummyummfoodie/473253996097284 My Pinterest: http://www.pinterest.com/nikki31675/yumm-yumm-foodie/

CAESAR DIP

Caesar Dip image

This is really good! Serve with fresh veggies such as sugar snap peas, radishes, string beans, carrots....

Provided by susie cooks

Categories High In...

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 large garlic clove, coarsely chopped
1/4 teaspoon salt
1 cup mayonnaise
1 cup grated parmesan cheese
1/2 cup packed flat leaf parsley, chopped
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste
salt and pepper

Steps:

Sprinkle 1/4 teaspoon of salt over the chopped garlic; mash to a paste with a fork.
Add remaining ingredients and stir until combined.
Serve with fresh vegetables.

Nutrition Facts : Calories 173.5, Fat 13.5, SaturatedFat 3.6, Cholesterol 19.5, Sodium 511.6, Carbohydrate 8.2, Fiber 0.1, Sugar 2.1, Protein 5.5

Tips:

Choose fresh and crisp snap beans and radishes. The fresher the vegetables, the better the crudités will taste.
Cut the vegetables into uniform pieces. This will help them cook evenly and make them more visually appealing.
Blanch the snap beans. This will help them retain their color and crispness.
Make the Caesar mayonnaise ahead of time. This will give the flavors time to meld.
Serve the crudités with a variety of dipping sauces. This will allow your guests to choose their favorite flavor.

Conclusion:

Snap bean and radish crudités are a delicious and healthy snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. The Caesar mayonnaise adds a rich and creamy flavor to the vegetables, and the variety of dipping sauces provides something for everyone to enjoy.