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Lemony Green Bean and Fennel Salad with Walnuts

Name: Lemony Green Bean and Fennel Salad with Walnuts
Yield: enough for 4 as a side
Ingredients: 5 cups of chopped, bite-sized green beans; ¼ cup rice vinegar; Juice from 1 lemon, about 2 tablespoons; 1 minced garlic clove; ½ teaspoon salt; ¼ cup extra virgin olive oil; 1 large shallot, chopped or ¼ of a red onion, chopped; 1 cup chopped fennel; ¼ cup finely minced parsley; ¼ cup finely chopped chives; Salt and pepper; ½ cup chopped toasted walnuts or almonds, optional

Servings

enough for 4 as a side

Lemony Green Bean and Fennel Salad with Walnuts recipe by Bad Manners

Refreshing, filling, and a great way to use all those green beans about to flood your market. It benefits from a couple hours in the fridge so that everything can get acquainted and the green beans and soak up some of the dressing. If you don’t like fennel or can find it at the store, sub in something else crunchy like cucumber, celery, or even jicama. DAMN DELICIOUS.

Ingredients

5 cups of chopped, bite-sized green beans

¼ cup rice vinegar

Juice from 1 lemon, about 2 tablespoons

1 minced garlic clove

½ teaspoon salt

¼ cup extra virgin olive oil

1 large shallot, chopped or ¼ of a red onion, chopped

1 cup chopped fennel

¼ cup finely minced parsley

¼ cup finely chopped chives

Salt and pepper

½ cup chopped toasted walnuts or almonds, optional

Directions

Bring a large pot of water to simmer with a little salt in it. In another large bowl, place some ice and cold water. Yeah, that’s right, we’re blanching those beans. Throw the green beans in the simmering water and set a timer for two minutes.

Once the two minutes are up, immediately drain the green beans then plunge them into the bowl with the ice water to stop them from cooking. This will leave the beans cooked, with a little crunch, and plenty of their vibrant green color. Once cooled completely, drain them again. Let them sit int the colander to keep drying off while you get everything else ready. Any water left on them will just dilute the tastiness of the dish so give them enough time to really drip dry.

While your beans dry, throw the rice vinegar, lemon juice, garlic, salt, olive oil, and shallots into a glass and mix that shit up. Grab a large bowl and mix the green beans and fennel together, then pour over the dressing. It might look like too much dressing, but that shit is gonna get absorbed by the green beans so chill. Now fold in the herbs. Looking pretty huh? Let this sit in the fridge for at least an hour and up to overnight. Before serving, toss in the walnuts and salt and pepper as needed. Serve cold.

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