Fennel was a holiday treat, when I was a kid. Now you can find fennel available anytime of year - at a price. But bulbing fennel, as opposed to the fennel grown for it's seeds, is actually pretty easy to grow and it takes up very little space in the garden. Plus, you get that sweet, juicy licorice flavor that tends to fade as it sits on the grocery store shelf.
The basic recipe for this salad is just a starting point. Fennel compliments many flavors, so don't be shy about experimenting.
Prep Time: 20 hours, 00 minute
Cook Time: 2 hours, 00 minute
Ingredients:
- 1/2 lb. Green Beans
- 1 Fennel Bulb
- 1 small can (2-3 oz.) Sliced Black Olives or Olives of Your Choice
- 2 Green Onions
- 2-3 T. Vinaigrette Salad Dressing
Preparation:
- Bring 2 quarts of water to a boil.
- Snap the ends off the beans. Cut into uniform 1" pieces.
- Submerge beans into the boiling water.
- Remove as soon as the water returns to a boil and emerse in a cold ice bath.
- Strain the beans. And place in a large mixing bowl.
- Core and cut the tops off the fennel bulb. If the tops are crisp and not pithy, they can be used in the salad. Save the fronds.
- Thinly slice the fennel bulbs and tops, if usable. Add to mixing bowl.
- Chop or tear the fronds and set aside.
- Thinly slice the scallions. If scallions are not available, 2 T. of minced onion can be substituted. Add to bowl.
- Drain the can of olives. Add to bowl.
- Drizzle salad dressing over the salad and mix well.
- Serve chilled and top with the chopped fennel fronds.
Notes:
- The matchstick thin French Haricot verts are especially nice in this salad.
- Any type of vinegarette salad dressing will do, but I prefer a light dressing made with red wine vinegar and olive oil.
- No salt and pepper is added to the salad, since this will be included in the dressing.
Variations
Add: diced avocado, orange pieces, chopped walnuts.
Meanwhile, back in the vegetable garden...
- How to Grow Your Own Green Beans
- Tips for growing a fall crop of string beans
