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
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
How to Make It
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.
The dressing and haricots verts can be refrigerated for up to 3 days.
Minerally, medium-bodied Spanish white.
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