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
Cook Time: 2 hours
Total Time: 22 hours
- 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
- 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.
- The matchstick thin French Haricot verts are especially nice in this salad.
- Any type of vinaigrette 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.
Add: diced avocado, orange pieces, chopped walnuts.