Thursday, November 3, 2011

Butter Lettuce Salad with Haricots Verts and Feta

I don't often follow recipes or post recipes for salad . . . I throw together whatever vegetables, lettuce, and dressing I have on hand.  But, I made this one from a recent issue of Food & Wine and it was fantastic.  I used the extra dressing on a bunch of different types of salad for the next week or so.  Great salad course option and I'll be using this salad dressing often.

Goddess Salad with Haricots Verts and Feta (serves 6)
from Food & Wine

1/2 pound haricots verts
1 T minced shallot
1 small garlic clove, minced
1 tsp. Dijon mustard
3 T cider vinegar
3 T fresh lemon juice
3/4 c. canola oil
1 1/2 tsp. fresh thyme leaves (I used about 3/4 tsp dried)
freshly ground pepper
2 heads of Bibb or butter lettuce, torn into pieces
1/2 lb feta cheese, crumbled
1 large seedless cucumber, thinly sliced
3 large hard cooked eggs, quartered.

In a medium saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 4 minutes. Drain and cool under running water and pat dry.  Set aside.

In a blender or mini processor, combined the shallot, garlic, mustard, vinegar, and lemon juice until smooth.  Add the canola oil and thyme.  Season with salt and pepper to taste.

In a large bowl, combine the torn lettuce, half of the feta, the cucumber and haricots verts.  Add about half to 3/4 of the dressing.  Plate the salads, garnish with the hard cooked eggs, more of the feta, drizzle with a little more dressing, and grind some fresh pepper over the top.  Serve.

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