Thursday, July 28, 2011

Green Beans with Feta and Lemon Vinaigrette

This is a nothing recipe.  That's the chipotle shredded beef from last week, and this is just a quick something to do to your beans before they hit the table.  The lemon heightens the crisp brightness of fresh beans and the feta, well, feta is delicious, and friendly with lemon.

I started with about two cups of fresh beans (flat roma snap beans), cut into one to one-and-a-half inch pieces.   I then steamed them quickly - just 3 or 4 minutes - keeping them crisp.

I made up a very simple lemon vinaigrette.  Juice of half a lemon

Red wine vinegar. 

Olive oil.


in a recent episode of America's Test Kitchen, Christopher Kimball became convinced that you have to do dressing correctly and emulsify it so it says stable.  Before that episode, he was on my side.  My opinion is generally that if you're dressing your veg immediately, you just need to aggressively mix everything together, but you can get fancy with it if you want.  You can be proper. 
Also black pepper. 

I crumbled some feta into the dressing. 

And tossed it all together. 

Crisp and bright and summery.

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