Recipe courtesy of Calhoun Cooking School

Green Bean and Fennel Salad

  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings
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1 pound green beans, trimmed

1 bulb fennel

1 yellow or orange bell pepper

8 to 10 lettuce leaves, rinsed and dried


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


  1. 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.
  2. 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.
  3. 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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