Rating: 2.9 stars
61 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 27
  • 2 star values: 11
  • 1 star values: 9

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

Everyday Food, December 2006

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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.)

  • 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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Reviews (3)

61 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 27
  • 2 star values: 11
  • 1 star values: 9
Rating: 5 stars
11/23/2017
This salad was a total hit as a new side dish at my family's Thanksgiving dinner this year! I made three pounds instead of one, and only about three servings leftover. I was worried the dijon (mine was made with white wine vinegar) would overtake the taste of the beans and fennel, but it was a delicious combination. The pecan pieces really add a nice flavor. Although this dish didn't need it, I added a couple of orange bell peppers (raw sliced) too. Fantastic!
Rating: 4 stars
09/05/2013
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.
Rating: Unrated
06/01/2013
This recipe does not tell you what to do with the Fennel bulbs.
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