Green Bean Recipe

Prepare and blanch green beans

Trim the stem ends from the green beans and rinse under cold water. Bring a large pot of salted water to a rolling boil (use about 1 tablespoon salt per 4 liters). Add the green beans and blanch for 3 to 4 minutes until bright green and just tender-crisp.

While the beans blanch, prepare a large bowl of ice water. As soon as beans reach desired doneness, immediately transfer them to the ice water to stop cooking. Leave in ice bath for 2–3 minutes, then drain thoroughly and pat dry with clean kitchen towels or paper towels.

Place the blanched, cooled beans in a large serving bowl. Add the halved cherry tomatoes and thinly sliced red onion and toss gently to combine.

Crumble the feta and add to the bowl along with the toasted sliced almonds. If almonds are not pre-toasted, toast them in a dry skillet over medium heat, stirring, 3–5 minutes until fragrant and lightly browned; cool before adding.

In a medium mixing bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, sea salt, and freshly ground black pepper.

Whisk vigorously until the dressing emulsifies (or close the jar and shake vigorously for 30 seconds). Taste and adjust seasoning: add more salt, pepper, or lemon to balance acidity and seasoning as needed.

Pour the dressing over the green bean mixture and toss gently but thoroughly so all components are lightly coated. Let the salad sit for at least 10 minutes at room temperature to marry flavors (or chill for up to 2 hours for serving cold).

Just before serving, sprinkle chopped fresh parsley over the salad. If using, add the drained capers and red pepper flakes for a little heat. Gently toss once more to distribute garnishes.

Transfer to serving platters or portion into office-sized group containers. If preparing for delivery, keep dressing separate and pack salad chilled; instruct recipients to dress and toss within 2–4 hours of serving for best texture.