A dish for mama
Becoming a mom felt natural to me. I had my first babe at the ripe age of 26 just a year after getting married. I didn't have a moment of hesitation. That maternal adoration came at a young age. I loved being with children, was completely obsessed with babies and used to take milk bags and wrap them in blankets pretending they were real squishy little beings. Odd but true! I will be sharing a little more about motherhood on Friday but wanted to provide this oh so easy dish via running with tweezers for all of you hosting a Mother's Day dinner or fete this weekend. I love it because it's simple, fresh and requires almost no time to make. The recipe is below and it will most certainly be making an appearance at our table this weekend.
Put a large salted pot of water on to boil. While you’re waiting, top 1 pound of fresh green beans. Cook the beans for 4 minutes, then drain and wash with cold water to stop them from overcooking.
In a large salad bowl, mash together 1 chopped garlic clove, some kosher salt and freshly ground pepper. Stir in 1 tsp dijon mustard and 1 Tbs red wine vinegar, then whisk in 1/4 cup good olive oil. Add the cooked green beans, and toss well. Taste and adjust the seasonings.
Serve the beans on a platter with 6-8 ounces of feta sliced into 1/8″–1/4″ slices. Sprinkle it all with a handful of chopped fresh chives, then drizzle with a bit more leftover dressing.