24 minutes ago
Thursday, December 1, 2011
I haven't lost any weight, but I just feel better eating salads as a main course.
This salad is really delicious. Good enough even for dinner (not for my husband, but for me it was just fine).
It is from Moore's Delicatessen in Burbank, California and comes to us via Food & Wine.
I served the eggs warm and the whole thing took 15 minutes to put together, including the hard boiled eggs.
Goddess Salad w/ Haricot Verts & Feta:
1/2 pound haricots verts (skinny French green beans)
1 tablespoon minced shallot
1 small garlic clove, minced
1 teaspoon Dijon mustard
3 tablespoons cider vinegar
3 tablespoons fresh lemon juice
1/2 cup canola oil
1 1/2 teaspoons thyme leaves
Freshly ground pepper
2 heads of Bibb or butter lettuce, torn into large pieces (I used arugula)
1/2 cup 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.
MAKE AHEAD The dressing and haricots verts can be refrigerated for up to 3 days.
Delish and skinny.