Green Bean and Friends Salad. Photo by Erin Stephenson
Davenport uses a food processor to combine the sauce. Photo by Erin Stephenson
Green Bean and Friends Salad
Chef David Davenport
Bloomington Cooking School
1/2 lb. orzo
1/2 lb. green beans
1/3 cup olive oil
3 tbs. white balsamic vinegar
2 tbs. lemon juice
2/3 cup fresh dill
2 cups English cucumber
1 bunch green onion
1 fennel bulb
1 cup pecans
Crumbled feta cheese, to taste
Salt and pepper, to taste
- Cook the orzo to package instructions, and let cool.
- Trim off the ends of the green beans, and blanch the beans in boiling water for 1 minute. Then cool in cold water and cut into short segments.
- Using a food processor, combine the olive oil, vinegar, lemon juice, and dill.
- Chop the cucumber, green onions, fennel, and pecans.
- In a large bowl, mix together the beans and all their friends.
- Top with feta and taste for salt and pepper.
