Author Notes
Very fresh and very healthy. So many flavors in very simple appetizer salad - sweet, sour, ludicrous. The fennel is the punchline. —Cordeliah
Ingredients
- Salad Ingredients
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1 pound
fresh green beans
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3/4 cup
pomegranate seeds
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1/2
a big fennel bulb
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10
spearmint leaves
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1/4
a red onion or one shallot
- Dressing
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Juice from one lemon
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1/4 cup
extra virgin olive oil
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1
clove of garlic minced
Directions
-
Bring about 6 cups of water to a boil in a pot.
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Meanwhile trim the ends of the green beans if necessary.
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Add one tablespoon of salt to the water. Add the green beans and boil for 7 min or until al-dente (soft, but still have some bite and still bright green).
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Drain and put right away in a bowl with ice water for 5 min or so. Drain again.
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Cut the green beans to very small rounds lengthwise. Put in a bowl.
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Cut the half bulb of fennel to small pieces - a bit bigger than the size of the pomegranate seeds.
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Cut the fennel to small dice. Add the fennel and the pomegranate seeds to the bowl.
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Chiffonade the mint leaves and add them as well.
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Mix the dressing ingredients and pour on the green bean mixture.
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This salad is great even after sitting in the fridge for few hours.
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