Califonia Bountiful
Side Dish






Cucumber and green bean salad with feta vinaigrette

This salad feels more substantial than a typical all-lettuce variety, thanks to the many bright, crisp vegetables and hearty feta-based dressing. "It's also very forgiving," chef Becky Reams noted, "so you can up the ante of radishes if you love them, or nix them in lieu of extra cucumbers or tomatoes if that suits you."

Chef Becky Reams


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Ingredients

1 lb. fresh green beans, tips removed
3 tbsp. freshly squeezed lemon juice
Zest of 1 lemon
Salt, to taste
1/2 cup extra virgin olive oil
4 oz. feta cheese
1 pint cherry or grape tomatoes, sliced in half
1 large English cucumber or 3 smaller Persian cucumbers, sliced into thin coins
Small bunch of radishes, any variety or a mixture, shaved into thin coins and/or some cut into wedges
Small bunch of basil, leaves torn into 1-inch pieces
4 to 5 cups arugula

Instructions

Place a large pot of salted water over high heat and bring to a rolling boil. Blanch green beans in water for 4 minutes or until bright green and al dente. Remove beans and shock in an ice bath to stop the cooking. Drain beans and set aside.

Meanwhile, place lemon juice, lemon zest and a large pinch of salt in a large bowl, then slowly whisk in olive oil. Stir in feta cheese. Add blanched and drained beans, tomatoes, cucumber, radishes, basil and arugula. Toss to combine and season with salt. Serve immediately.

Serves 4

Photo: © 2020 Becky Reams

Kitchen hack: Using a mandolin
"A mandolin allows you to cut various fruits and vegetables into paper-thin slices quickly and efficiently. It's also handy to make apple chips, shaved carrot or zucchini ribbons, or shaved oranges for marmalade. It's the secret tool for making chef-like vegetable garnishes."




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