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Prep time
15 minutes
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Cook time
3 minutes
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Serves
6
Author Notes
Crunchy, creamy, and satisfying, this is a great salad for entertaining as components can be assembled up to 24 hours in advance and tossed together just before serving. This recipe easily doubles or triples for a crowd. —sally Uhlmann
Ingredients
- Dressing
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2 tablespoons
finely minced shallot
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2 tablespoons
fresh mint, finely minced
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1
garlic clove
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1/2 teaspoon
Dijon mustard
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1/2 teaspoon
balsamic vinegar
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1
lemon, juiced
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1 tablespoon
apple cider cinegar
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2 tablespoons
olive oil
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salt and pepper to taste
- Salad
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2 cups
haricot verts or slender green beans
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10
cherry tomatoes, halved
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1/3 cup
English walnuts
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1/3 cup
feta cheese in medium chunks, not crumbled
Directions
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Combine all dressing ingredients in a jar and shake well. Taste for salt and pepper. Let sit for a half hour and up to 24 hours. It is meant to be tangy.
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Trim green beans and then blanch by bringing a large pot of water to a boil. Add 1 tablespoon of salt and the beans. Return to a boil. Blanch for 45 seconds to 1 minute for haricot verts and 1 1/2 to 2 minutes for green beans. You want crunchy but not raw beans. Rinse in a colander under cold water until no longer warm. Let drain, then wrap in paper towels and refrigerate until needed. This can be done up to 8 hours in advance.
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Up to one hour before serving, combine beans, tomatoes, walnuts, and feta in a mixing bowl. Add dressing and quickly toss. Lift salad from bowl and transfer to a serving bowl, leaving excess dressing in the bottom of the first bowl. Taste for salt and pepper and refrigerate until serving.
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