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Green Bean and Feta Salad


picture of Green Bean Salad

One thing I have really enjoyed about the food in France is that no matter how simple the dish is it is always presented in an attractive manner. Many people in France eat their food in courses and the first course is often a vegetable salad. These salads are often salades composΓ©es -- composed salads where the vegetables are arranged attractively on the individual plate or platter. This green bean salad can easily fit into that category.

Whether you choose to arrange it or not, it is very tasty and a good way to use up some of those green beans coming from the garden. If we don't have fresh beans it is equally good using purchased frozen whole haricot verte or uncut green beans. They even sell them at Aldi now. This also makes a very pretty winter salad using the frozen beans and grape or cherry tomatoes.

I usually make at least a double batch of the dressing and keep it in a jar in the refrigerator to make throwing together this salad a snap.

Green Bean and Feta Salad

3-4 cups of fresh green beans (about 10-12 oz. frozen, or one bag)
1/4 cup chopped red onion (or 1 shallot)
1/2 cup feta cheese, crumbled
1/2 cup walnuts, toasted and chopped (optional)
Tomato wedges or halved cherry tomatoes

Vinaigrette:
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1/4 tsp. Italian Seasoning
1 clove garlic, minced
1 tsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil

Cook beans in rapidly boiling water for 5 mins. They should still be crisp. Plunge into ice water and then drain. (This can easily be done a day or two ahead of time and the beans can be refrigerated.)

To make the vinaigrette combine all the ingredients except the oil then whisk in the oil slowly until the dressing is thickened and thoroughly blended. Combine the dressing with the beans and then place them on a platter or in individual portions on salad plates. Top with feta, minced red onion, and walnuts. Garnish the platter or plates with the tomatoes and then enjoy your colorful salad.

Becka


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4 Comments on “Green Bean and Feta Salad”

  1. #1 Carrie
    on Nov 10th, 2009 at 8:03 pm

    I still make (occasionally) salade nicoise, which I had in France. (Remember, “It’s salade nicoise, and I helped!”?) Yum!

  2. #2 Rhonda
    on Nov 11th, 2009 at 8:35 am

    The colors make this dish look Christmasy! My daughter loves room-temp green beans and all the other ingredients, so I’m sure she would love this one, too. We visited friends in Paris when we lived in Germany all those years ago, and our hostess treated us to a classic French meal–with all the many courses! It took us a couple of hours to get through the whole thing. πŸ™‚ We loved the meal she cooked, but we did not have good luck with the meals we chose when we ate in restaurants during our visit. Other than the luscious quiche we ate there, we did not particularly like the food. But perhaps we had been spoiled by the hearty German cuisine! πŸ™‚

  3. #3 Becka
    on Nov 11th, 2009 at 3:35 pm

    Rhonda,
    It is hard when you are visiting another country to know what you are ordering, even if you think you understand the language. πŸ™‚ We have found it is definitely best to go with a national who can help with the ordering. On the other hand, when we were traveling with students the guys would often order something unusual just to try it. I tend to order something safe that I know I will like.
    German food is very good, so you probably were a little spoiled. πŸ™‚

  4. #4 Ann
    on Nov 13th, 2009 at 7:27 pm

    It looks very nice, but I know what my family would say if I offered them a green bean and feta salad – my husband in particular is too traditional-Southern to go for that. πŸ™‚ He wants his green beans cooked until they’re dead!


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