Green Bean and Fennel Salad

Total Time:
25 min
25 min

6 servings

  • 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
  • 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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5.0 2
Very easy to make and had a nice crunch. I doubled the dressing recipe because you couldn't taste it enough. item not reviewed by moderator and published
Excellant and very easy to make item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Green Beans

Recipe courtesy of Ree Drummond