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Green Bean and Fennel Salad with Pecans


Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2006


  • 1 cup pecan pieces
  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • 3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved (optional)


  1. Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)

  2. Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)

  3. In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.

Reviews Add a comment

  • aviondepapier
    5 SEP, 2013
    I wouldn't change anything about this recipe. I had extra dressing left over (I didn't need all of it for this salad). To Anetta, who wondered how to prepare the fennel: You just slice it thinly after you've cored it. It goes in the salad raw.
  • Anetta Powell
    1 JUN, 2013
    This recipe does not tell you what to do with the Fennel bulbs.