This recipe appeared in the Kingston Whig-Standard last week. As I often brag - we take the Whig when in Kingston. Anyway, it's an Elizabeth Baird variation on a Cristina Ferrare recipe. I tried to lower the fat but it just isn't as good, so here it is in almost original form. (I couldn't help but use light feta.) Enjoy!
Green Bean Salad with Feta and Walnuts
1 lb green beans
1/2 c crumbled light feta
1/3 c walnut halves, toasted and coarsely chopped
1/3 c diced red pepper
1 tbsp minced green onion or shallot
1 tbsp dijon
1/2 tsp salt
1/4 tsp pepper
2 tbsp white wine vinegar
1/4 c EVOO (or replace 1 tbsp of the EVOO with walnut oil)
Blanch trimmed beans in boiling unsalted water for 3-5 minutes. Drain and immerse in icy cold water. Drain, dry and wrap in a clean towel. You can do this bit ahead of time, and put the towel filled with beans into a plastic bag in the refrigerator for up to 1 day.
Whisk dressing ingredients together in a large bowl. Add beans and toss to coat. Sprinkle feta, walnuts and red pepper over top.
