This slaw is Greco-Nicoise. In addition to being a required ingredient in nicoise salad, French beans take the place of salad greens nicely because they provide a pleasant, colorful crunch and they don't wilt. Be careful about adding salt; the olives and feta cheese have plenty already.
This recipe was devised to go Pans Bagnats a la Grecque (though it could certainly stand on its own). It yields enough to use in the sandwiches and still have some left for a side dish.
Servings: 8 cups
- 1/2 pound trimmed French beans, cut in half
- Dash of salt
- 1 pound shredded coleslaw mix
- 1 pint halved grape tomatoes
- 1/2 pound feta cheese, crumbled
- 1/2 cup pitted Kalamata olives
- 2 tablespoons lemon juice
- 1/2 cup bottled balsamic vinegar
- 1 tablespoon thyme leaves
- 1 tablespoon dried oregano, preferably Greek
- Chicken for Pans Bagnats
- Greek Goddess Dressing
- Lamb for Pans Bagnats
- Mediterranean Coleslaw
- Pans Bagnats a la Grecque
- Tuna for Pans Bagnats
Place the beans in a resealable food storage bag with the salt. Seal the bag three-quarters of the way and microwave on high for 2 minutes. Rinse the beans in cold water until they are cool and place them in a large bowl. Add the coleslaw mix, tomatoes, feta cheese, olives, lemon juice, vinaigrette, thyme and oregano and toss together well. Transfer to a resealable food storage container and refrigerate until ready to use.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Leigh Lambert.
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