by Midge
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A&M's Testing Notes:
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1 pound
green beans
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4 ounces
feta
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1/4
red onion, super-thinly sliced
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3-4 sprigs
fresh marjoram, leaves stripped and roughly chopped (oregano is great too)
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1/4 cup
your best olive oil
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1
lemon, juiced and zested
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dash
agave nectar (or sugar to taste)
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Bring a pot of salted water to boil. Throw in green beans for about 4 minutes or until al dente. Drain and rinse in cold water.
Ask the hotline about this step!Blend together lemon juice, zest, olive oil and agave nectar.
Ask the hotline about this step!Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing. Chill until those lamp chops come off the grill..
Ask the hotline about this step!Made this for dinner this week! It has a great, bright citrus flavor that pairs well with gamey meat!
I made this tonight with meyer lemon-infused olive oil in replace of regular and it was delicious. Great recipe for garden fresh beans and so easy. Thanks.
I made this last night and it was very tasty! We're not eating oils these days so I left that out (didn't miss it at all). Instead of marjoram next time, I'm going to try cilantro. My guy doesn't like raw onions but they were tamed nicely by the lemon juice & feta.
Made this for dinner tonight. Very good. I ended up using only half the dressing, but that's fine. I can make them again tomorrow.
Oh my, the description and picture alone made me smile...can't wait to try this gem. Thanks for all your wonderful ideas and recipes. You make my days!!!
Wow, thanks so much! Hope you try it. I just made it last night with grape tomatoes
I made this last night and it was gone FAST. I used a Meyer lemon, shallots instead of the red onion and a tomato basil feta. I'm using the beans I didn't use last night to make it again so we can have it for the week!
Ooh, I like your tweaks! Will have to try a Meyer lemon in it sometime.
I've made this several times for having people over, and it's always a hit with dinner guests - not to mention that I love it (I'd eat it every day if I could). Have used shallot instead of red onion, and that works well too.
The bunnies ate half my pole beans already but plenty of local beans are appearing in the market, so I am going to try this for the fourth!
i made this tonight for our world cup bbq - so many complements! and excellent tip about macerating the onions - thanks!
Way to go, Midge! I'm making this as soon as my beans are up. - S
I made this last night to go with our dinner and it was a huge hit at our house. This is a green bean dish I will be regularly making by popular demand. Bonus: I have a garden filled with marjoram I'm always looking to use. The marjoram really elevated this dish. An inspired use of the herb! Thanks!
made this salad tonight - but with yellow wax beans because that's what was at the farm stand. huge hit at dinner! thanks for sharing.
very good recipe
Made this the other night, and it was a huge success....like Midge stated, I soaked the raw onion in lemon juice to take the edge off....will be making it again!!
I've got a ton of marjoram in my garden....gonna make this great looking dish this weekend. Congrats!
Mmmm, what a nice recipe. I love fresh marjoram. It's kind of sweet (at least mine is), so the feta would balance that really nicely. I'm not keen on raw onion, but I can sure see making this without it, and enjoying it a lot. ;o)
Thanks! Re raw onion, I was just paging through one of my Nigella Lawson cookbooks and she suggests letting sliced onion steep in the oil and vinegar (in this case, lemon juice) for 2 hours to take the edge off.
This is exactly what I did when I made the dish as raw onion can be overpowering for me. I macerated it in the olive oil, lemon mixture for 1 hour before adding everything else. For us, it was just right.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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Green beans, lemon, agave nectar, feta, red onion, and marjoram.
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Amanda's daughter Addie and Kristen chat about the day's news while Amanda and Merrill study Midge's recipe.
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A top-and-tail-a-thon.
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Marjoram!
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That's most certainly Merrill slicing the red onion so thinly.
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Before: in the beans go for a little blanching, just enough to take off the raw edge.
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After: super-green beans.
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Delicious! Just had this for dinner along with brown butter red potatoes and cedar plank salmon. Our kids said this was about the best dinner ever. Such a simple recipe and a great make ahead dish as well.