Fennel, green bean, and olive salad


1 lb tender green beans, trimmed
1 large fennel bulb (about 1 pound)
1/4 cup finest olive oil
3 tbsp lemon juice
1 canned flat anchovy fillet, minced
1 garlic clove, peeled and crushed
coarse salt to taste

1/4 cup oil-cured black olives, pitted and quartered freshly
ground pepper

How to prepare

If green beans are large, cut them in half lengthwise. Tough old beans should not be used in salads. Blanch the green beans in an abundant amount of boiling salted water until they are tender yet still crisp, about 10 minutes. Drain and refresh under cold running water. Shake dry. Trim the stalks off the fennel bulb and cut away any bruised, discolored, or tough outer leaves. Cut the fennel bulb in half lengthwise. Trim the root end and cut out the core at the base of the bulb. Slice the fennel lengthwise into thin strips. To make the dressing, combine the olive oil, lemon juice, anchovy, garlic, and salt in a large salad bowl. Before serving, remove the garlic clove, then toss the fennel and green beans in the dressing. Sprinkle the olives and grind the pepper over the top. Serves 4.

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