Summer Salad: Haricot Verts

Another Summer Fest Post!  This week is beans and greens.

I never made it through the 101 Simple Summer Salads article in the NY Times a few weeks ago.  And by "made it through" I don't mean making them all.  I mean reading them all.  I didn't even get past the first page.  There were so many great salad ideas on the first page that I got a little overwhelmed and didn't go any further.  But that doesn't mean I haven't been making salads for dinner this summer. 

I've been inspired by two recent discoveries in the farmers markets.  First, radishes.  I've realized that I really love radishes - even just cut into chunks, lightly salted, eaten right off the cutting board.  But they are also a great addition to almost any salad.  The second thing is the goat cheese feta that I found at a stand at the Brooklyn Borough Hall farmers market.  It's sweet and salty and not too overpowering. 

Earlier this week I found some haricot verts (French green beans that are longer and thinner than most American varieties) at the Union Square market on my way home, so I put together this simple salad with my new favorites.

Haricot Vert Salad

1 lb haricot verts (or young, thing regular green beans)
2 small gherkin cucumbers
3 medium radishes
2 small spring onions or 4 scallions
1/3 cup crumbled feta
Salt
Pepper


Dressing*
1 clove garlic, smashed
1/2 small shallot, minced
1 T dijon mustard
1/4 cup white wine or rice vinegar
1/2 t salt
Juice of 1/2 lemon
3 T olive oil

Trim the beans and place in a vegetable steamer over boiling water.  Steam for 4-6 minutes, stirring a few times until the beans have changed color and have a nice aroma.  Don't steam them too long (to the point where they are flimsy) You want them to be crunchy and crisp.  Immediately run under cold water and set aside.  Slice the gherkins, radishes and the onions in thin slices with a mandoline.  Place in a bowl with the cooled beans, crumble the feta cheese on top.

For the dressing, smash the garlic in the bottom of a small bowl.  Mix in the shallot, mustard, vinegar, salt and lemon juice.  Slowly whisk in the olive oil.  Pour half of the dressing over the salad and mix well.  Let it sit and marinate for 15 -20 minutes.  If desired, add more dressing, and taste for salt.  Crack fresh pepper over the top just before serving.

*This is actually the same dressing I made for the Fava Bean Salad I posted awhile ago (with the addition of some shallots).  I had some left over, so I thought I'd try it here.

Comments

[Chef Gwen]

That looks so delicious. I love feta and the dressing sounds tart and refreshing. Thank you!

Here's my Sesame Soy Glazed Green Bean recipe:

http://penandfork.wordpress.com/2009/08/11/sesame-soy-glazed-green-beans/#comments

[la petite chef]

I love the flavor of shallots with vinegar.. pairs really well!
Thanks for the recipe! Love the site! Great pics!!