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Goddess Salad with Haricots Verts and Feta

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.

  • Total Time:
  • Servings: 6

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  • Salt
  • 1/2 pound haricots verts
  • 1 tablespoon minced shallot
  • 1 small garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons cider vinegar
  • 3 tablespoons fresh lemon juice
  • 3/4 cup canola oil
  • 1 1/2 teaspoons thyme leaves
  • Freshly ground pepper
  • 2 heads of Bibb or butter lettuce, torn into large pieces
  • 1/2 pound feta cheese, crumbled
  • 1 large seedless cucumber, thinly sliced
  • 3 large hard-cooked eggs, quartered


  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.
  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.
  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.

Contributed By Photo © Alpha Smoot Published November 2011

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