Green Bean and Fennel Salad

Total Time:
25 min
Prep:
25 min

Yield:
6 servings

Ingredients
  • Salad:
  • 1 pound green beans, trimmed
  • 1 bulb fennel
  • 1 yellow or orange bell pepper
  • 8 to 10 lettuce leaves, rinsed and dried
  • Dressing:
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/3 cup extra-virgin olive oil
Directions
  • Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.

  • Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.

  • When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.


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