Part of the reason I joined a CSA was to give me more experience with preparing veggies. I figured that without the option to control what I "buy", I would automatically be introduced to new vegetables and subsequently have to learn how to use them.
As a result, I've successfully sautéed chard, made a great kohlrabi slaw, and most recently, made green beans that were neither mushy nor flavorless.
I searched "green bean salad" on Pinterest and came across this blog, which sampled this recipe from the Food Network.
I've found that it's hard to go wrong when you add cheese to things.
I made a few tweaks to the original recipe, but I'm sure either one would taste great. I definitely recommend using fresh beans, since they are a bit sweeter and cut nicely through the acidity of the vinaigrette and the tanginess of the feta.
Green Bean Salad with Feta, Tomato, and Pistachios
(Serves 8. Total time: 20 minutes. Adapted from Down Home with the Neelys)
2 lbs fresh green beans, edges trimmed
2 shallots, minced
1/2 cup olive oil
1/4 cup good quality balsamic vinegar
1 tsp Dijon mustard
Salt and pepper
1 pint grape tomatoes, halved
8 oz block feta cheese, crumbled
1/3 cup fresh basil chiffonade
1/4 cup shelled, roasted, and salted pistachios, chopped
1. Blanch green beans in boiling water for about two minutes. Remove beans using a slotted spoon and shock them in an ice water bath for another two minutes. Drain and dry. Set aside.
2. Make the vinaigrette: Combine the shallots, olive oil, balsamic vinegar, and Dijon mustard in a bowl. Add salt and pepper to taste. If desired, use either a regular or immersion blender to thoroughly combine the ingredients. This is my preferred way of making a vinaigrette because the dressing becomes creamy and uniform.
3. Assemble the salad: Spread the green beans on a large serving platter. Drizzle the vinaigrette over the beans. Top with the feta, tomatoes, and basil. Sprinkle the pistachios on top. Enjoy!