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Green Bean and Fennel Salad with Pecans

Green Bean and Fennel Salad with Pecans

Everyday Food, December 2006 http://www.marthastewart.com/313984/green-bean-and-fennel-salad-with-pecans
3.033335
Rated
60.6667100(30)30
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 8

Ingredients

    • 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)

Directions

  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.

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