Chefs' Recipes

Curtis Stone's green beans, radishes and chimichurri

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

By Curtis Stone
  • 20 mins preparation
  • 15 mins cooking plus cooling
  • Serves 8
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Green beans and radishes
"Simple side dishes, like this quick-blanched bean dish with a lemony chimichurri, peppery radishes and a hit of texture from breadcrumbs, are key to bringing balance, acidity and a fresh approach to a meat-centric meal," says Stone.


  • 600 gm mixed yellow and green beans, ends trimmed
  • 4 radishes
  • Extra-virgin olive oil, for drizzling
  • 80 gm baguette, crusts trimmed
  • 20 gm butter
  • 1 tbsp olive oil
  • 80 ml olive oil (1/3 cup)
  • Juice of 1 lemon
  • 1/3 cup finely chopped flat-leaf parsley
  • 1½ tsp Aleppo pepper
  • 1 tsp finely chopped oregano
  • 1 tsp finely chopped rosemary
  • 1 tsp finely chopped sage
  • 1 tsp finely chopped thyme


  • 1
    For breadcrumbs, cut bread into 3mm dice. Heat butter and oil in a frying pan over medium-high heat until butter foams, then add bread and stir continuously until golden brown (4-5 minutes). Drain on paper towels, season to taste and set aside.
  • 2
    For chimichurri, combine ingredients in a bowl and season to taste.
  • 3
    Blanch beans until just tender (2-3 minutes), drain and refresh in iced water, then drain well. Thinly shave radishes on a mandolin and crisp in iced water until ready to serve.
  • 4
    Toss beans with chimichurri in a bowl to coat. Taste and add more salt and lemon juice if necessary. Add breadcrumbs, toss to combine, then transfer to a serving platter. Drain radishes, scatter over beans, drizzle with oil, season with freshly ground black pepper and serve.