- 1 pound of fresh beans (I used fresh cranberry and purple-hull green beans)
- 1 bulb baby fennel
- 2 tablespoons capers
- greens (I used a mixture of watercress & arugula)
- parmesan cheese
- 3 tablespoons of Crème Fraîche
- 1 teaspoon of red wine vinegar
- 1 lemon
- sea salt and pepper
- olive oil
- Cooking your beans. The fresh cranberry beans still do take about 20-30 minutes. Most fresh beans only take a mere moment to cook. You could use any fresh bean in this dish, fava, edamame, array of green and wax beans. Blanch purple beans for a few minutes till tender. The purple beans turn green when cooked. Its a fun process to watch. Shock in an ice water bath and allow to cool aside. Simmer cranberry beans till tender.
- Meanwhile make your dressing. Add a few dollops of crème fraîche, the juice of a lemon, a splash of red wine vinegar, fresh ground pepper and sea salt. Mix well and slowly drizzle in some olive oil about 2 tablespoons. Taste and adjust to preference. Using a mandolin on the thinnest setting shave a bulb of baby fennel. In a bowl add shaved fennel, the green beans cut into quarter inch slices, some capers and the dressing. Toss and season as needed. When cranberry beans are finished drain and allow to cool. Add cranberry beans to mixture and finish with some shavings of parmesan cheese. I like to serve this on a bed of lightly dressed greens, anything would be fine. I dress the greens seperately with olive oil, lemon and sea salt. Then finish with the bean salad on top. You could eat the bean salad alone but I like the addition of fresh spicy greens. It's amazing how different the beans look from their original raw state. The cranberry beans turn beige loosing their pinkness and the purple beans turn green. I wish they would keep those vibrant colors :) Delicious.