© Alpha Smoot
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

This bright-flavored salad, from chef-owner Robert Moore, combines Bibb lettuce, haricots verts, feta cheese and hard-boiled eggs in a fresh thyme dressing. "It's the perfect salad for lunch or dinner," says Moore. It's also one of the few salads that's great almost any time of year. Slideshow: More Green Salad Recipes

How to Make It

Step 1    

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

Step 2    

In a mini processor, combine the shallot, garlic, mustard, cider vinegar and lemon juice and process until smooth. With the machine on, add the canola oil in a thin stream. Add the thyme and pulse until minced. Season with salt and pepper.

Step 3    

In a large bowl, combine the torn lettuce, crumbled feta, sliced cucumber, quartered eggs and haricots verts. Add three-fourths of the dressing and toss to coat. Drizzle with the remaining dressing and serve.

Make Ahead

The dressing and haricots verts can be refrigerated for up to 3 days.

Suggested Pairing

Minerally, medium-bodied Spanish white.

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