Celebration

Last night we celebrated Jim's birthday--a small family gathering here at the house.  Everyone brought something to the table, so there was lots of good eats!  But one of my favorite things was a green bean salad which Pam suggested I offer to the MZJ group.  So here it is:

Lemony Green Bean Salad with

Feta, Red Onion, and Marjoram

Chef's Note: This salad, on the surface, seems like one you see at every barbeque -- except that this one is more lemony, only gently oniony, fragrant with marjoram and entirely balanced. The secret? A dash of agave nectar in the dressing, which sweetens and smoothes the lemon and feta. Make sure you don't overcook the green beans -- you want them to snap under your teeth.

Ingredients

• 1 pound green beans
• 4 ounces feta cheese
• 1/4 red onion, thinly sliced
• 3-4 sprigs fresh marjoram or oregano, leaves stripped and roughly chopped
• 1/4 cup California Olive Ranch  extra virgin olive oil
• 1 lemon, juiced and zested
• dash agave nectar (or sugar to taste)

Directions

Step 1: 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. 

Step 2: Blend together lemon juice, zest, olive oil and agave nectar. Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing. Chill until those lamp chops come off the grill.

From "California Olive Ranch"

PS I used a bit of honey instead of the agave nectar--which I did not have.  (Thanks to Emily who mentioned once at her table in Madrid that she added just a touch of honey to her dressing.  You can't taste it--but it is there and is wonderful!

The evening was great--EXCEPT the Spurs lost to the Heat.  You'd have thought they could have won since we were all there expecting a birthday present for Jim from the Spurs!  Too sad.