Dear Mom,
Happy Mother’s Day! … Thank you for all of your yummy
desserts! You have been PERFECT all
year! … Thank you for cooking most of our meals. Some of them I don’t really like… Love, Elizabeth
Now that’s gratitude for you – Elizabeth style. I appreciate her honesty and maybe one of
these days, she will like my food other than desserts. Here’s a Jamie Deen recipe that she didn’t even
try. The rest of us enjoyed it though
(which surprised me, I wasn’t anticipating that I would – it includes almost
raw vegetables, you know). I predict it will become a summer salad/picnic staple. Hope you enjoy
it too!
Ingredients
Green Bean Salad |
- Kosher salt
- 1 pound slender green beans (i.e., French green beans), ends trimmed
- 1 cup feta cheese crumbles
- 1 cup cherry tomatoes, sliced in half
- 2 tablespoons chopped red onion
- 1/2 cup slivered almonds
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 large clove garlic, minced
- Freshly ground black pepper
Boil a large pot of salted water. Add the green beans and
cook until tender crisp, 1 to 2 minutes. Remove green beans and place in a bowl of
ice water. Drain well, pat dry and place the beans in a large bowl. Combine
with the feta cheese, tomatoes and red onions.
Toast the almonds in a small skillet, 2 to 3 minutes. Remove
to a plate.
Whisk together the olive oil, red wine vinegar, basil,
garlic and some salt and pepper. Pour the dressing over the green beans and
sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour
before serving.
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