The Busy Gourmand

To say that I am in love with this recipe would be an understatement.  It sounds like an improbable mix of ingredients.  But when combined it really makes a great contrast in tastes and textures.  I usually serve this cold, but I have served it warm which gives it a whole different nuance.  Either way it is a winner

• 1 1/2 pounds green beans
• 1 pint grape tomatoes
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 2 tablespoons extra virgin olive oil
• 6 ounces of feta cheese in brine
• 3 tablespoons minced red onion (about 1/4 of a medium onion)
• kosher salt
• freshly ground black pepper

Set about 3 to 4 quarts of water to boil with a dash of kosher salt.  In the mean time remove the stems from the beans.  Once boiling place the beans in the boiling water for 2 to 3 minutes.  While the beans are cooking place three or four handfuls of ice into a large bowl.  Once the beans have finished cooking place the beans in the bowl with the ice and cover with cold water to stop the beans from cooking.

Dice the onion and rinse the grape tomatoes.  Dry the beans with either a dishtowel or place them in a salad spinner and spin away.  Place the beans, the tomatoes, and the onion into a large bowl.  Crumble the feta cheese over the top.

Combine the lemon juice, the olive oil, a pinch of kosher salt and two turns of the pepper mill in  a small bowl.  Using a whisk stir the mixture to create an emulsion.  Taste the mixture, you should be able to taste both the lemon and the olive oil.  Pour the mixture over the vegetables and toss.  Serve right away for best results.  You can store them in the refrigerator for a couple of hours but the beans will get a bit limp when you do so.

If serving warm make sure all your ingredients, including the lemon/olive oil emulsion are ready when the beans come out of the pot.  Combine all ingredients and toss well.  Serve immediately.