1poundtrimmed fresh green beans or a mix of green and wax beansblanched
1cupthinly sliced radishes
1teaspoonextra virgin olive oil
4slicescooked and chopped bacon
1tablespoonminced chives
1ouncecrumbled feta
Kosher salt and black pepper to taste
Instructions
For the feta dressing
Place all of the ingredients for the dressing in a blender and blend until smooth.
Store in an airtight container in the refrigerator until ready to use.
For the salad
In a large bowl toss together the blanched green beans, sliced radishes, chopped bacon, chives, olive oil, kosher salt and pepper.
Sprinkle or gently stir in the feta being careful not to break it up too much.
Drizzle the salad with some of the feta dressing or serve alongside the salad.
The salad may be served in the bowl or on a serving plate.
Notes
Storing: Leftover salad and dressing can be stored separately in the fridge in airtight containers or sealed jars. The salad will last 3-4 days and the dressing will last up to one week. Freezing: This salad and the dressing will not hold up well in the freezer. The vegetables will thaw and become mushy and the dressing will not emulsify when taken out of the freezer. Therefore, freezing is not recommended.