Crisp and chilly, this salad is loaded up with chopped green beans, artichoke hearts, and avocado. Feta and a Dijon vinaigrette add a hit of acidity, and fresh basil gives the salad an herby, delicious flavor.
For the dressing:
1 small shallot, chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
5 tablespoons olive oil
For the salad:
1 cup green beans
1 head romaine lettuce, chopped
1 cup chopped artichoke hearts
½ cup chopped avocado, tossed in lemon juice
½ cup crumbled feta
2 tablespoons julienned basil leaves
Place the shallot and vinegar in a small glass bowl, and let them sit at room temperature for 15 minutes.
While the shallot and vinegar sit, fill a medium-sized saucepan with water and bring it to a boil. Toss in the green beans and cook 1 minute. Drain the green beans and run cold water over them to stop the cooking and retain the bright green color.
When they are cool enough to handle, slice the green beans into very small pieces. Place the lettuce in a large bowl, and add the green beans, artichoke hearts, avocado, feta, and basil.
Whisk the Dijon mustard, salt, pepper, and olive oil into the shallots and vinegar. Pour over the salad and toss.