Green Bean and Fennel Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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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