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Green Bean and Fennel Salad with Shaved Parmesan

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 Servings
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.
RECIPE INGREDIENTS
For Salad:
1 pound green beans
2 small fennel bulbs (1 pound total), thinly sliced
For Dressing:
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
3 ounces parmesan cheese, shaved
Green Bean and Fennel Salad with Shaved Parmesan Recipe at Cooking.com
DIRECTIONS
FOR SALAD: Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain beans and pat dry. Transfer beans to dry large bowl. Add fennel.


FOR DRESSING: Place lemon juice in medium bowl. Gradually add olive oil, whisking until well blended. Season dressing to taste with salt and pepper.


TO SERVE: Toss salad with enough dressing to coat. Season 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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 Servings
Calories: 295
Fat. Total: 21g
Fiber: 7g
Carbohydrates, Total: 18g
Sodium: 462mg
% Cal. from Fat: 64%
Cholesterol: 17mg
Protein: 12g
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