Pomegranate, Fennel, and Green Bean Salad
This quick and easy salad is an ideal way to use up in-season vegetables.
- Servings: 6
Source: Martha Stewart Living, December 2002
- 1 small fennel bulb, trimmed
- Juice of 1 lemon
- Coarse salt
- 6 ounces green beans, trimmed, cut into 2-inch pieces
- 2 tablespoons Dijon mustard
- 2 tablespoons pomegranate molasses or other unsulphured molasses
- 1 tablespoon honey
- Freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 bunch watercress, trimmed and rinsed
- 2 ounces crumbled feta or goat cheese
- 1/2 cup pomegranate seeds (about 1/2 pomegranate)
Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.