This salad is summer on a dish. It’s packed with seasonal favorites in a satisfying sweet and savory combination of flavors. We like our beans soft and tender, vs. squeaky, so we recommend the entire cooking time. This salad pairs beautifully with lemon verbena and thyme in a lemon-herb vinaigrette and dry chardonnay.
250 grams of feta cheese, cut into cubes
½ cup (more or less) of lemon-herb vinaigrette*
250 grams of French filet green beans
2-3 ripe nectarines, cut into thin slices.
30 grams of toasted sliced almonds
Pickled shallots to taste
Place the cubed feta in a small jar and cover with the lemon-herb vinaigrette. Let the cheese marinate overnight. If you’re in a pinch, a couple hours will still infuse the cheese with flavor.
Trim the ends off the green beans and cook in boiled salted water for 5 minutes or until tender. Drain and leave to cool to room temperature.
Drain the marinade from the cheese and toss it with the green beans, and then arrange them on a serving plate. Scatter the nectarines on top, then the feta cubes, then the sliced almonds, then the pickled shallots. You’re ready to eat!
*The lemon-herb vinaigrette was included in this week’s box, but you can replicate it here:
⅓ cup of extra virgin olive oil
¼ cup of fresh lemon juice
1 tablespoon of dijon mustard
Zest of 1 lemon
1 teaspoon of salt
1 teaspoon of honey
Crack of black pepper
2 tablespoons of thyme
1 tablespoon of rosemary
1 tablespoon of lemon verbena
Whisk everything together and taste for seasoning. Keep in the fridge for 2-3 weeks and bring to room temperature before using.