Green Bean, Fennel and Tomato

Ideally, the salad will have an hour or two to marinate — the beans will begin to discolour slightly after this, but remain crisp and tasty. This makes a good first-course salad too.

Serves 4

  • 10 ounces green beans, trimmed
  • 1 half fennel bulb, trimmed, cored and thinly sliced
  • 2 cups red grape tomatoes, halved
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon minced shallot
  • Salt and freshly ground pepper
  • 1 teaspoon grated orange zest (preferably long strings)
  • ¼ cup chopped basil
  1. Bring a large pot of salted water to boil.
  2. Place beans in pot, return to boil and cook for 2 minutes or until tender-crisp.
  3. Drain beans and plunge into ice water to stop the cooking process.
  4. Drain.
  5. Combine with fennel and tomatoes.
  6. Whisk together olive oil, lemon juice, orange juice and shallot in a small bowl.
  7. Season with salt and pepper to taste.
  8.  Toss together beans, fennel, tomatoes, orange zest and dressing right before leaving on your picnic.
  9. Top with basil.
  10. Taste and adjust seasoning if necessary.
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