Tak­ing green bean salad up a notch

Wisconsin Gazette - - On The Town Ut - By Katie Work­man, AP

Green beans can be — well, I'll say it, bor­ing. They are one of the most ac­ces­si­ble and af­ford­able veg­eta­bles on the mar­ket, and one of the eas­i­est to pre­pare, but too of­ten they bring to mind the word “meh.”

But green beans can lend them­selves to so many dif­fer­ent kinds of prepa­ra­tions and sea­son­ings that there are lots of rea­sons to make the ef­fort to take them to an­other level. They can be roasted, steamed, boiled and sautéed, or served at room tem­per­a­ture in a salad, as in this recipe.

Here they are paired with bright, tangy clemen­tines and salty feta, then lifted up an­other notch with minced shal­lots and fresh thyme leaves.

If you don't have coarse Di­jon you can use reg­u­lar, though I like the ex­tra tex­ture that the coarse va­ri­ety gives to the dress­ing.

The beans can be cooked and tossed with the dress­ing up to two days ahead, which lets them mar­i­nate a bit. Add the clemen­tines and feta just be­fore serv­ing.

All in all, a far cry from “meh.”

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