Fill a medium saucepan half full of water and place over high heat. While you’re waiting for the water to boil, fill a large mixing bowl with ice water then set it aside.

Add green beans to boiling water and allow the beans to blanch by cooking them for 2–3 minutes. Remove the beans when they have turned bright green and are tender but still crunchy.

Immediately drain the beans and dip them into the bowl of ice water. Once the beans are cool, drain them again and set them aside.

Wash lettuce leaves and spin the leaves dry or dry with a kitchen towel. Tear the leaves into bite-sized pieces and add them to a large salad bowl.

Cut the radishes into matchsticks then add them to the salad bowl along with the green beans. Cover and refrigerate until you are ready to serve.

Mix the lemon juice, honey, dill and salt in a small bowl and whisk to combine. Drizzle in the olive oil, whisking constantly until it starts to come together or emulsify.

Pour the desired amount of dressing over salad then toss well. Serve immediately and enjoy!