I had lots of requests to share more recipe ideas for Easter! I can’t believe it this weekend, 2021 is flying by. I have been trying to branch out of the standard veggies I always cook ie broccoli and cauliflower and try some others. Green beans are something I just don’t cook often. I had a bag of haricot verts and decided I wanted to make a salad with them- shocker (we all know I love a salad). Quickly blanching the beans and placing them in an ice bath makes them perfectly cripsp yet tender for a salad. This salad is really simple to make and the flavors are just so fresh. The fresh herbs, lemon dijon vinaigrette and feta liven up the beans. Frances Moon asked for seconds and I was shocked as she is my picker eater out of the two. This would be perfect as an Easter side! Scroll down past the recipe for more Easter side recipe ideas I made over the past year. Enjoy!
H E R B Y G R E E N B E A N S A L A D
1 bag hercoit verts chopped In half
1 cup cherry tomatoes sliced
2 small shallots sliced thinly
4 oz feta crumbled
2 tablespoons chopped fresh chives
2 tablespoons fresh parsley
3 tablespoons olive oil
juice of 2 lemons
1 teaspoon dijon mustard
salt and pepper
In a pot (I recommend the Our Place pan with the steamer-it just makes it easy to drain the green beans) Bring water to a boil. Add in the chopped green beans and boil about three minutes. Immediately remove and place in an ice bath. Let sit til ice melts then drain and pat beans dry. Place the cooked greens in a large bowl and squeeze the juice of one lemon over them and sprinkle with salt. Toss together, Add in cherry tomatoes, feta cheese, shallots, pine nuts, parsley, and chives. Whisk together olive oil, dijon and juice of second lemon and sprinkle with salt and pepper. Pour over the salad and toss all together. This is best served right after it is made or brought to room temperature.