Ingredients
For the Salad:
- Fresh Green Beans: 1.5 pounds, trimmed
- Red Onion: 1/2 small, very thinly sliced
- Feta Cheese: 1/2 cup, crumbled
- Sliced Almonds: 1/2 cup, toasted
For the Lemon Dijon Vinaigrette:
- Extra Virgin Olive Oil: 1/2 cup
- Fresh Lemon Juice: 1/4 cup (from about 1-2 lemons)
- Dijon Mustard: 2 tablespoons
- Garlic: 1 large clove, minced
- Honey or Maple Syrup: 1 teaspoon (optional, for balance)
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, freshly ground
Instructions
- Prepare the Ice Bath: Before you start cooking, fill a large bowl with ice and cold water. This ice bath is essential for the “shocking” step, which stops the cooking process and keeps the beans bright green. Set it aside near your stove.
- Blanch the Green Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans to the boiling water and cook for just 3-4 minutes. You are looking for them to become tender but still have a distinct crunch or “snap.” This process is called blanching. Do not overcook them.
- Shock the Green Beans: Immediately use a slotted spoon or tongs to remove the green beans from the boiling water and plunge them directly into the prepared ice bath. Let them sit in the ice water for 2-3 minutes until they are completely chilled.
- Dry the Beans: Drain the chilled green beans thoroughly and pat them completely dry with a clean kitchen towel or paper towels. This step is important to ensure the vinaigrette will cling to the beans properly.
- Toast the Almonds: Place the sliced almonds in a small, dry skillet over medium-low heat. Cook, stirring frequently, for 3-5 minutes, until they are fragrant and lightly golden brown. Watch them carefully as they can burn quickly. Remove from the skillet immediately and set aside to cool.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, optional honey/maple syrup, salt, and pepper. Alternatively, you can combine all vinaigrette ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.
- Assemble the Salad: In a large serving bowl, combine the dry, blanched green beans, the thinly sliced red onion, the toasted almonds, and the crumbled feta cheese.
- Dress and Serve: Pour the vinaigrette over the salad and toss gently to combine. You can serve the salad immediately, or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Nutrition
- Serving Size: one normal portion
- Calories: 180-220