We pretty much want to try all 52 recipes in the Food52 cookbook, but though it would be ridiculous to stick a post-it to every single page…
So we limited ourselves, for obvious reasons, to the chapter on Spring, and narrowed down the “To Try” list to dishes that would fit into our somewhat ridiculously hectic lifestyle right now: relies on few, fresh ingredients that we might already have anyway, simple to put together, and of course, tasty.
We still couldn’t narrow it down all that much.
So we just picked a recipe at random and came up with what is #50 of the 52 recipes in the cookbook, Lemony Green Bean Salad with Feta, Red Onion, and Marjoram.
We made it and ate the entire thing. Not kidding. And we love this flavor combination so much (red onion + lemon zest + feta + marjoram) we are probably going to use it on everything this spring and summer.
Lemony Green Beans with Feta, Red Onion, and Marjoram
adapted from the Food52 Cookbook
Halved or quartered tomatoes would be a good addition, too.
1 pound green beans, tops removed – we used the small, skinny haricot verts
1 lemon, juiced and zested
¼ cup best quality olive oil
dash of agave nectar (or sugar to taste) – we left this out.
¼ red onion, super thinly sliced (or shallots)
4 ounces feta, crumbled
3 to 4 marjoram sprigs, leaves stripped and chopped (or oregano)
** we also added a bit of salt and pepper
Bring a pot of salted water to a boil. Throw in the green beans and cook for about 4 minutes, or until al dente. Drain and rinse in cold water.
In a small bowl, whisk together the lemon juice, zest, olive oil, and agave nectar.
Combine the beans, red onion, feta, and marjoram in a large bowl. Toss with the dressing.