I first started making this salad after meeting Laura Chenel in a cooking class way back before my kids were born. It’s still a favorite of mine, especially with tender green beans from my garden and feta from Amaltheia.
Edited from original post, 2009
Green Bean Salad with Feta and Olives
adapted from Laura Chenel; serves 4–6
Ingredients
- fresh green or wax beans, washed and stem ends trimmed
- Kalamata olives or oil-cured black olives
- sheep or goat feta Amaltheia's goat feta or Marin Cheese Company’s sheep feta
the vinaigrette
- 1 shallot, minced
- 2 tablespoons sherry vinegar
- 4 tablespoons olive oil
- flake salt and freshly ground black pepper
Instructions
for the beans
-
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.
for the vinaigrette
-
Mix or shake ingredients in a jar.
for the salad
-
Toss the beans with the olives and your desired amount of vinaigrette. 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.
