Ina Garten is one of my favorite ladies to learn from as far as cooking goes. Her method of blanching vegetables involves a sink of ice and water.. But what student has an extra sink to spare? Or enough ice in the freezer for that matter! This salad is super easy and extra delicious. It is definitely better with summer green beans, but it is also a fun side dish for winter meals!
-Jillian
Dressing:
- ½ tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 3 tsp lemon juice
Salad:
- ½ lb green beans
- 2 tbsp red onion, finely sliced
- 1 heaping tbsp. crumbled feta
Trim ends of green beans and wash. Bring a pot of water to boil, add green beans. Cook for 3 minutes (more or less depending on how crunchy you like them!). Drain in sieve and immediately run under your coldest tap water for 2 minutes or until cool. Drizzle dressing, mix in feta and onion. I always add a bit more lemon juice at the end to taste. Serve cold. Enjoy!
