☰ menu   

Green Bean and Buttermilk Blue Salad

Green Bean and Buttermilk Blue Salad
Serves 4
To add a subtle smoky flavor to this simple salad from Emmi Roth USA, substitute Moody Blue® for Buttermilk Blue®.
  1. 1½ pounds French green beans
  2. ½ cup red onion, thinly shaved
  3. 1 cup cucumber, sliced or cubed
  4. 1 cup grape tomatoes
  5. 2 tablespoons fresh oregano, chopped
  6. 6 tablespoons extra virgin olive oil
  7. 2 tablespoons red wine vinegar
  8. 1 tablespoon lemon juice
  9. ½ teaspoon hot sauce
  10. 1 teaspoon black pepper, cracked or coarsely ground
  11. 8 ounces Buttermilk Blue®, crumbled
  1. Bring 2-3 quarts of salted water to a rapid boil, add green beans and cook for one minute to blanch; refresh in cold water. Drain and refrigerate until dry.
  2. Place chilled beans in large mixing bowl and combine with red onion, cucumber, grape tomatoes and oregano.
  3. Combine olive oil, vinegar, lemon juice and hot sauce in small bowl and whisk until well blended.
  4. Pour dressing over green bean and veggie mixture and toss.
  5. Top with crumbled Buttermilk Blue® and serve.
culture: the word on cheese https://culturecheesemag.com/

Support Local Cheese Makers and Mongers!