Ingredients with Measurements:
- 1 pound fresh green beans, trimmed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes or until tender-crisp. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked green beans, crumbled feta cheese, chopped parsley, and chopped red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. Pour the dressing over the green bean mixture and toss to coat evenly.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 3-4 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 17g
- Carbohydrates: 9g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- You can use goat cheese instead of feta cheese.
- You can use white wine vinegar instead of red wine vinegar.
- You can use shallots instead of red onion.
Variations:
- Add cherry tomatoes or sliced cucumbers for extra flavor and color.
- Add toasted pine nuts or sliced almonds for crunch.
- Add grilled chicken or shrimp for a complete meal.
Tips and tricks:
- Make sure to rinse the cooked green beans under cold water to stop the cooking process and preserve their bright green color.
- You can blanch the green beans a day ahead and store them in the refrigerator until ready to use.
- Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter or in individual bowls.
- Garnish with extra chopped parsley or crumbled feta cheese.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a glass of white wine or sparkling water.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance the flavors.
- If the salad is too dry, add more olive oil or a splash of lemon juice.
Food safety advice:
- Make sure to wash the green beans thoroughly before cooking.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Green beans are native to South America and were introduced to Europe in the 16th century.
- Feta cheese is a traditional Greek cheese made from sheep's milk.
Flavor profiles:
- This salad is tangy, salty, and fresh with a crunch from the green beans.
Serving suggestions:
- Serve this salad as a side dish or a light lunch.
- This salad is perfect for picnics or potlucks.
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