Thursday, October 7, 2010

Just add color

If you are new to my site, a brief read through any of my recipes will reveal one thing - I like to keep things simple.  Sure, every now and then, I get on my soapbox and post a recipe knowing that only about 10% of the population could ever pull off at home - the problem is - nobody cares.

Food snobs and foodies - tuck your heads back into your black turtlenecks.

Today, I'm letting you in on a simple secret.  Make your food look 'better'- simply by adding color.  Think about restaurant food.  Order a bowl of clam chowder and what do you see?  Not just a bland white cream soup - but it's usually spruced up with a touch of green via parsley or chives.  Just that simple touch elevates the overall presentation of the dish.  Remember - we eat with our eyes first.

Today's simple 'salad' is bursting with color, and it's comprised of just 3 main ingredients.  Simple, easy, and beautiful.  Done and done.

Green Bean, Cherry Tomato, and Feta Salad

2 Large Handfuls French Green Beans (Haricots Verts), cleaned and trimmed
Kosher Salt
1 Cup Cherry Tomatoes, washed
1/4 Cup Crumbled Feta Cheese
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Champagne Vinegar
1 Shallot, finely minced
1/2 Teaspoon Dijon Mustard
Fresh Cracked Pepper

Heat a pot of salted water to boiling over high heat.  Add green beans, and keep immersed in the water for 45 seconds - 1 minute.  Remove from heat and immediately place green beans into ice water.  (i.e. Blanch the green beans until just tender to keep color).  Thoroughly dry green beans and place on a serving platter.  Top with cherry tomatoes and crumbled feta.  Create a dressing by whisking together the last five ingredients.  Pour over salad, toss, and serve.

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