It may seem that I’m cooking my way through one particular cookbook, but I honestly have a hard time finding anything wrong with the recipes that have come from it thus far. There was the amazing orzo that never disappointed any busy cook or pasta-loving palate. There was the delicious corn soup that would be even better with the fresh, seasonal corn available now but only for those brave enough to entertain the thought of hot soup in this summer heat. Then there was those little cookies that seemed to wind up in my mouth each time I passed the cookie jar.
And now this salad. I can’t stop making it. Or eating it.
This is one of those perfect summer salads. It’s served chilled or at room temperature. You can easily prepare each component ahead of time and assemble it when you’re ready to serve it. I’ve used it as a side dish and as a main-course-lunch-salad. Add some mixed greens and possibly chicken or shrimp and call it dinner, but then you’d have to share it with me.
Green Bean and Feta Salad
adapted from Simply Classic
For the salad:
1-1/2 pounds fresh green beans
1/2 cup red onion, cut into small slivers
1/2 cup feta cheese, crumbled
1/2 cup walnuts, toasted and coarsely chopped
2 tablespoons (or to taste) fresh basil chiffonade
For the vinaigrette:
1 tablespoon lemon juice, freshly squeezed
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
Plunge beans into a large pot of rapidly boiling water. Cook five minutes, or until just tender-crisp. Meanwhile, prepare a large bowl of ice water. Drain beans and plunge into ice water until cool. Drain and pat dry with paper towels.
For Vinaigrette: combine lemon juice, vinegar, mustard, sugar, salt, and pepper in a small bowl. Slowly whisk in olive oil. Whisk until thoroughly blended.
Place beans on a serving platter and drizzle vinaigrette over them. Top with red onion, feta and walnuts. Sprinkle fresh basil chiffonade over salad just prior to serving. Serve immediately or cover and chill for several hours.