Saturday, July 16, 2011

Green Bean and Fennel Salad

Another great salad that you can make with Ber-Gust Farms produce. The green beans can be blanched a day or two in advanced, but don't add the dressing until you are ready to serve the salad as the fennel will discolor.

 3 tablespoons balsamic vinegar
 2 tablespoons fresh lemon juice
 2 tablespoon olive oil

1 pound green beans, trimmed
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced
1 cups chopped fresh Italian parsley
Onion, thinly sliced
Bell pepper, cut into thing strips (I think the red, yellow, or orange add a nice touch of color)

Shave Parmesan and toasted walnuts  for topping.  When I toast the walnuts, I added just a touch of maple syrup to give some sweetness.

 Whisk first 3 ingredients in medium bowl to blend for the dressing. Season with salt and pepper.

Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water to stop the cooking process. Drain beans. Pat dry.

Place beans in large bowl. Add fennel, onion, pepper, and parsley. Drizzle dressing over; toss. Top with cheese and walnuts.

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