By Michael Natkin, Jewish Sound Columnist
These green beans are perfect for a potluck; the beans themselves are blanched and shocked and then they will easily keep for a day in your refrigerator. The keys to successful blanching are to use a very large pot of well-salted water so the temperature doesn’t drop too much when the beans are added, and plenty of ice to rapidly cool them once they are as done as you like.
I’ve been on a big fresh marjoram kick lately. It is in the same family as oregano, but I think the flavor is more complex and resinous and interesting. It is especially well loved in Greek cuisine and pairs beautifully with feta and olives. If you can’t find fresh marjoram, use fresh oregano and/or thyme.
This dish is so simple that the quality of the feta and olives you use will make a big difference; buy the best you can afford. You might also add a bit of lemon or orange zest for even more flavor.
Greek Green Bean Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2-1/2 pounds green beans, trimmed and rinsed
1/3 cup extra-virgin olive oil
1 tsp. kosher salt
1-1/3 cups creamy feta, crumbled
1-1/2 cups pitted taste black olives (I used Taggiascas), sliced
Freshly ground black pepper
Lots of fresh marjoram or oregano
Set up big container full of ice and just a little water for shocking the blanched green beans.
Bring a very large pot of salted water to a boil. Boil the green beans until just barely tender and still bright green, working in two batches if necessary. Shock in the ice water.
When the beans are well chilled, drain and either transfer to a serving bowl or reserve in the refrigerator until ready to serve. When ready to serve, add the olive oil and salt and toss well. Garnish with the feta, black olives, pepper and marjoram. Toss again just before serving, as it looks beautiful before tossing.
Yield: 12
Local food writer and chef Michael Natkin’s cookbook “Herbivoracious, A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes,” was a finalist in 2013 for a James Beard award. The recipes are based on his food blog, herbivoracious.com.