Recipes Goddess Salad with Haricots Verts and Feta Be the first to rate & review! 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 By Robert Moore Updated on September 15, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Alpha Smoot Total Time: 30 mins Yield: 6 Ingredients 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 Directions 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. 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. 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. Rate it Print