Green Bean And Fennel Salad
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Green Bean (trimmed)2 tbsps
Red Wine Vinegar2 tsps
Dijon Mustard3 tsp
Garlic (minced)1 tsp
Salt1 cup
Extra-Virgin Olive OilDirections:
1
Boil green beans in large pot
2
Let cook 2 to 3 minutes depending on thickness of beans
3
Strain and rinse with cold water to stop cooking process
4
Trim fennel and cut into 1/4-inch thick rounds
5
Cut bell pepper in 1/4-inch strips
6
Refrigerate, covered, until service
7
Whisk together vinegar and mustard in small bowl
8
Mash garlic and salt together with back of fork to make a paste
9
Whisk into vinegar
10
Slowly whisk in oil until emulsified
11
Cover and refrigerate
12
When ready to serve, arrange lettuce leaves on a large platter
13
Toss green beans, bell peppers and fennel with dressing and spread over lettuce