This is a recipe I got from a fellow blogger friend. Kristy runs the ship over at www.gastronomicalsovereign.com. She is a spark of life I’ll tell you, I love how she cooks with all fresh foods! This is an awesome summer salad, way too “flavorful” for my hubby so I made it for myself! He’s a pretty plain guy! Thanks for another awesome recipe Kristy!
1 lb new baby potatoes, gently scrubbed.
Large Handful of Green or Yellow Wax Beans.
1/3 C Feta.
1/4 C Dry White Wine.
2 Tbsp Chicken or Veggie Stock.
2 to 3 Tbsp White Wine Vinegar.
1 Tbsp Dijon Mustard.
Handful of Chives, finely chopped.
Small Handful of Parsley, roughly chopped.
Lil Basil, roughly torn.
Juice & Zest of 1 lemon.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
What to Do:
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 – 10 minutes, depending on size until just fork tender but still holding their shape. Drain and allow to cool for a few minutes until you can handle them. (I boiled the potatoes and green beans at the same time in a seperate pot to save time)
As they cool, rinse and refill that pot with a little water and a bit a of salt. Bring to a boil and add the beans. Cook for about 4 minutes or until brilliant in color and still slightly crisp. Drain and immediately rinse with cold water (or give them an ice bath) to retain color and crispness. Set aside. I’ve never given string beans “an ice bath” before but it sure works look how green they came out! They tasted awesome too!
Slice the potatoes in half and gently chuck em in a large bowl.
Toss with the white wine, vinegar, lemon juice, and stock and let sit about 2 minutes to absorb all the liquid.
Next, add the mustard, chives, parsley, basil, feta, and a good helping of salt and pepper. Mix well to combine.
Add the beans and the lemon zest and toss.
Mix really well and refridgerate for at least 30 minutes. I put them in the fridge, hopped in the shower and had an AMAZING lunch! Yup this is all I had!
The way the lemon zinged in my mouth was awesome, the feta cheese offset that tang in the perfect way! I feel like I’m doing a commercial for Food Network!!!