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Wednesday 19th July 2006

Green Bean, Goat cheese and Kalamata Salad

We were very fortunate to have some warm sunny NW weather during the weekend and after reading all the Northern hemisphere blogs celebrating summer over there I had a sudden urge for some fresh cool salads. Not to mention berries and icecream! - that post to follow soon.

Green Bean, Goat cheese and Kalamata Salad

Salads are fantastic eating, from a very simple salad with few ingredients to the more complicated with a complex mix of different flavours. Warm salads, cool salads… I think they are all terrific!

We shouldn’t only enjoy them in summer or warmer weather either. Just as we enjoy hot soups all year round, salads can be equally enjoyable all year round.

This is a favourite simple salad of Green Beans, soft goat cheese and Kalamata olives which I’ve adapted from a recipe I found in magazine several years ago. Any French style green beans, runner beans or even Mangetout work well. However, only blanch them enough to bring out their vibrant green colour - make sure they still retain some of their crunch!

reen Bean, Goat cheese and Kalamata Salad

  • Green Bean, Goat cheese and Kalamata Salad
  • 250 grams of fresh green beans, topped and tailed
  • 75 grams of Kalamata olives, stoned and sliced
  • Juice of 1 lemon
  • 2 tablespoons of extra virgin olive oil
  • freshly ground black pepper
  • maldon sea salt to taste
  • 75 grams of goat’s milk fromage blanc, ricotta, soft feta or similar
  1. First blanch the green beans in boiling water for 2 to 3 minutes and refresh in iced water.
  2. When cool, slice the beans as thinly as you can lengthwise.
  3. In a bowl toss the beans, with sliced olives, lemon juice, extra virgin olive oil, pepper and salt to taste.
  4. Lastly, crumble the cheese and very gently fold through the beans so as not to break it up too much or turn it to a creamy dressing!
  5. Divide into 4 portions and serve immediately.

Green Bean, Goat cheese and Kalamata Salad

Enjoy!
Bron

7 comments »

  1. That is stunning. A beautiful salad anywhere any weather!

    Tanna — Wednesday 19th July 2006 2:27 pm

  2. Funny you! ;-) You are calling for summer, aren’t you? ;-) This looks like a very refreshing salad, yum.

    Bea at La Tartine Gourmande — Wednesday 19th July 2006 3:38 pm

  3. I would never think to pair green beans with Kalamata olives, but it looks gorgeous. Especially with a touch of lemon and creamy cheese…yum!

    Jennifer — Wednesday 19th July 2006 3:54 pm

  4. Even if I hated veggies (and I don’t), I would gladly convert just to eat this salad. It’s a testament to the beauty of legumes and vegetables!

    Ivonne — Thursday 20th July 2006 5:14 am

  5. Wow Bron! This is the most luscious bean salad I’ve seen!

    Catherine — Thursday 20th July 2006 3:11 pm

  6. Thank you Tanna, I’d have to agree with you.

    Oh yes Béa! Summer.. bring it on!!

    Hi Jennifer, the original recipe called for Niçoise olives, however the first time out of necessity I substituted Kalamata and then decided I quite liked the bigger, meatier flesh.

    Hi Ivonne and Catherine,
    Yes, you have to love the intensity and colour of green vegetables after they have been blanched quickly.

    bron — Saturday 22nd July 2006 9:52 pm

  7. I’m including this recipe today in a feature on my blog I call South Beach Recipes of the Week, where I spotlight South Beach friendly recipes I find on other great blogs. It includes your photo (with a photo credit for you, of course) and a link to the recipe. Please let me know if you have any concerns about how I’ve done this.

    kalyn — Sunday 13th August 2006 2:52 am

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