Haricots Verts & Feta Salad

prepared by and photo by Emily Doscher

A salad that could be served as a side or as a main dish.  Haricots verts, cucumbers, hard-boiled eggs, lettuce and feta cheese provide something from each of the food groups.

Size: 6 servings

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


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. (The dressing and haricots verts can be refrigerated for up to 3 days)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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