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Goddess Salad with Haricots Verts and Feta
© Alpha Smoot

Goddess Salad with Haricots Verts and Feta

  • TOTAL TIME:
  • SERVINGS: 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.

Ingredients

  1. Salt
  2. 1/2 pound haricots verts
  3. 1 tablespoon minced shallot
  4. 1 small garlic clove, minced
  5. 1 teaspoon Dijon mustard
  6. 3 tablespoons cider vinegar
  7. 3 tablespoons fresh lemon juice
  8. 3/4 cup canola oil
  9. 1 1/2 teaspoons thyme leaves
  10. Freshly ground pepper
  11. 2 heads of Bibb or butter lettuce, torn into large pieces
  12. 1/2 pound feta cheese, crumbled
  13. 1 large seedless cucumber, thinly sliced
  14. 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.

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