This colorful salad captures the essence of summer and shines when served alongside grilled meats or seafood.
We love how the briny feta complements the zestiness of the vinegar and lemon juice.
Add green beans; cook, undisturbed, until tender, about 5 minutes.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Meanwhile, fill a large bowl with ice and water.
Transfer the beans to the ice bath; let stand until completely cooled, about 6 minutes.
Transfer the cooled beans to a kitchen towel; pat dry.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Gradually add oil in a thin, steady stream, whisking until emulsified.
Whisk in 1/4 teaspoon salt, pepper and garlic powder.
Transfer to a serving dish and top with the remaining feta.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Garnish with lemon zest, if desired.
There are several reasons why blanching is used in recipes.
Green bean salad pairs well with grilled meats, particularly chicken breast andseafood.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
