INGREDIENTS
For the vinaigrette:
1 clove garlic
Reserved spring bulb onion green tops
1 Tbsp. water, plus more as needed
1/3 cup balsamic vinegar
1 Tbsp. whole-grain mustard
1 cup olive oil
Freshly ground black pepper and kosher salt, to taste
For the salad:
3 spring bulb onions
3 to 4 heirloom or large red tomatoes, cubed, or 4 cups cherry tomato, halved
2 English or soyo long cucumbers, thinly sliced
1 cup green beans, cut into ½-inch lengths and blanched
Freshly ground black pepper and kosher salt, to taste
Vinaigrette, to taste (recipe follows)
½ to ¾ cup feta or other cheese
PREPARATION
For the vinaigrette:
• In a food processor, add the garlic, onion greens and water and pulse until blended.
• Add the vinegar and mustard, pulse, and then slowly add the oil in a steady stream with the food processor running until the oil is just emulsified. Add the pepper and salt and incorporate.
For the salad:
• Thinly slice the onions. Reserve Ÿ of the green tops and set aside for the vinaigrette.
• In a large bowl, combine the sliced onion, tomatoes, cucumbers, green beans, pepper and salt. Toss with vinaigrette to taste.
• Refrigerate 1 to 4 hours before serving, or up to 24 hours.
• Place in serving bowl and top with the feta.
This article appears in August 2019.