I love a simple blanched green bean. It springy, fresh and verdant. But is it the type of thing I’m going to pile high on my plate and come back for more? Ummm no.
Green beans dressed up with pickled shallots, fresh herbs, salty feta and toasted walnuts? Yes please! This salad is so bright, so fresh, so crunchy. It’s exactly what I want to be eating by the bowlful. It’s delicious as is but you could bulk it out further adding a cup or two of cooked chewy farro or quinoa.
It would be perfect served with anything off the grill, including grilled veggie burgers or portobello mushrooms if don’t eat meat. You can prep it a day ahead leaving the vinaigrette to add at the last minute. It’s also delicious as leftovers for a few days though the green beans will lose a little color.
What’s your favorite way to enjoy green beans?
A Crunchy, Nutty, Salty Green Bean Salad
Ingredients
- 1 large shallot sliced into rings
- 1 lemon
- Pinch each kosher salt and sugar
- 1 lb green beans, stem end trimmed
- 4 oz feta, crumbled
- 1 cup toasted walnuts, chopped
- 2 cups fresh mint, basil and dill
- Few handfuls baby arugula
- Evoo
- Maldon salt and freshly cracked black pepper
Method
- In small bowl or jar, mix shallots with juice and zest of lemon and a pinch each of salt and pepper. Set aside to pickle for at least 10 min.
- Cook green beans in boiling very salty water for 2 and a half minutes, drain and rinse under cold water. They should still be crunchy. Dry well.
- Place blanched green beans in shallow bowl, top with now pickled shallot (reserving lemon juice / pickling liquid); most of the feta, walnuts and fresh herbs; and the arugula. Mix the reserved lemon juice with equal parts evoo. Drizzle this over salad and mix well with hands. Taste and correct with more evoo if necessary. Arrange remaining feta, walnuts and herbs over the top, sprinkle lightly with Maldon salt and freshly cracked black pepper and enjoy!
Serves 4-6
If you want to watch a video of me making this, watch it here.