![]() The green beans can be blanched, shocked, and dried, then stored in a ziploc bag in the refrigerator for up to 2 days in advance.If you don’t own a salad spinner, you can lay the drained green beans on a clean kitchen towel after shocking them in the ice water, and pat them dry.Transfer to serving platter, sprinkle with feta, and serve.Place green beans, tomatoes, oil, mint, parsley, lemon juice, salt and pepper in a bowl and toss to combine.When green beans are no longer warm to the touch, drain in colander again, then transfer to salad spinner and spin to dry thoroughly.Set the salad aside and wait 15 minutes before serving. Add the feta cheese, stir well then season with salt and pepper. 2 Make the dressing by whisking vinegar, lemon juice, mustard and olive oil until creamy. Drain green beans in colander and immediately transfer to ice bath. 1 Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl.While green beans cook, fill a large bowl halfway with ice and water.Add green beans and 1/4 cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.Bring 2 quarts water to boil in large saucepan over high heat.green beans, trimmed and cut into 2-inch lengths GREEN BEAN SALAD WITH CHERRY TOMATOES AND FETA CHEESE I don’t have a copy of Harold McGee’s book so I don’t know if this secret works for other vegetables as well, but I’m definitely boiling green beans this way from now on. Learn how to prepare fresh green beans, customize the salad with your favorite ingredients, and get tips for a healthy and satisfying meal. ![]() An easy and satisfying salad that’s full of bright flavors and colors. I decided to try the green bean salad recipe included in the article and serve it at Christmas dinner. A lettuce-free salad with fresh green beans, tomatoes, feta cheese and olives tossed in a Greek style dressing. In typical Cook’s Illustrated fashion, the author proceeded to experiment, trying out different ratios of salt to water, to finally discover that the book was right and the heavily salted water produced tender, vibrantly green, deeply flavorful beans. According to him, the cookbook said the key was to cook your vegetables in water as salty as the sea which roughly translates to about 2 tablespoons of salt per quart of water. The July/August issue of Cook’s Illustrated magazine has an article on “The Best Way to Boil Green Beans.” The author talks about how he stumbled on a tip in the cookbook On Food and Cooking by Harold McGee that describes how heavily salted water speeds up the cooking of vegetables. Green Bean Salad Ingredients: For the Salad: Fresh green beans, red onion, walnuts, feta cheese.
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