This salad is made not with haricots verts but with regular green beans, which should, of course, be tender and fresh. Add a pinch of sugar to this vinaigrette if it tastes a little harsh. If you have a mandoline, use it to slice the fennel thinly and evenly.
- For Salad:
- 1 pound green beans
- 2 small fennel bupounds (1 pound total), thinly sliced
- For Dressing:
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 3 ounces Parmesan cheese, shaved
FOR SALAD: Cook the green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer the beans to a large bowl of ice water to cool. Drain the beans and pat dry. Transfer the beans to dry large bowl. Add the fennel.
FOR DRESSING: Place the lemon juice in a medium bowl. Gradually add the olive oil, whisking until well blended. Season the dressing to taste with salt and pepper.
TO SERVE: Toss the salad with enough dressing to coat. Season the salad to taste with salt and pepper. Sprinkle with Parmesan cheese and serve.
DO AHEAD TIP: Cooked green beans and fennel may be combined without the dressing up to 8 hours ahead. Cover with a damp paper towel, then with plastic wrap. Refrigerate.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
295 calories; 21g total fat; 17mg cholesterol; 462mg sodium; 18g carbohydrates; 7g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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