In these transitional weeks between summer and fall, I like to use the fresh beans in the market in this tangy salad, introduced to me by Laura Chenel of goat cheese fame.
Green Bean Salad with Feta & Olives
serves 4-6 servings
1 pound fresh green beans, washed and stem ends trimmed off and discarded
8 ounces sheep or goat feta (I like Marin Cheese Company’s sheep feta)
1/2 cup favorite olives (I like oil cured black olives or Kalamatas), pits removed if desired
The vinaigrette:
1 shallot, finely diced
4 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher or sea salt
freshly ground black pepper
1. Have a large bowl of ice water at hand. Bring a saucepan of water to boil and add a scant tablespoon of salt. Add the green beans and blanch until just barely tender, 3 – 5 minutes. Drain the beans and immediately place them in the ice water bath to stop the cooking and preserve their beautiful green color. Let the beans stay in the ice water a few minutes, then drain and dry on a clean kitchen towel.
2. Toss the beans with the olives and your desired amount of vinaigrette (if you don’t want to use the whole amount, you can save any leftover vinaigrette for another salad). Crumble the feta in large pieces over the beans and toss very gently. Serve or store in refrigerator until ready to serve. This salad is best served the day it is made, but keeps nicely up to 2 days.
Amy’s Kitchen Coach Tips
- For the beans, be inspired by what you see in the market. I sometimes mix yellow wax beans with the green beans.
- If you like your vinaigrette less tart, use up to a tablespoon more olive oil.
