Goddess Salad with Haricots Verts and Feta

By danyell923

This bright-flavored salad, from chef-owner Robert Moore of Moore's Delicatessen in Burbank, California, combines Bibb lettuce, haricots verts, feta cheese and hard-boiled eggs in a fresh thyme dressing. "It's the perfect salad for lunch or dinner," says Moore. It's also one of the few salads that's great almost any time of year.

Ingredients

• Salt
• 1/2 pound haricots verts
• 1 tablespoon minced shallot
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons cider vinegar
• 3 tablespoons fresh lemon juice
• 3/4 cup canola oil
• 1 1/2 teaspoons thyme leaves
• Freshly ground pepper
• 2 heads of Bibb or butter lettuce, torn into large pieces
• 1/2 pound feta cheese, crumbled
• 1 large seedless cucumber, thinly sliced
• 3 large hard-cooked eggs, quartered

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 4 minutes. Drain and cool under running water; pat dry.

In a mini processor, combine the shallot, garlic, mustard, cider vinegar and lemon juice and process until smooth. With the machine on, add the canola oil in a thin stream. Add the thyme and pulse until minced. Season with salt and pepper.

In a large bowl, combine the torn lettuce, crumbled feta, sliced cucumber, quartered eggs and haricots verts. Add three-fourths of the dressing and toss to coat. Drizzle with the remaining dressing and serve.

Make Ahead
The dressing and haricots verts can be refrigerated for up to 3 days.