Ingredients
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1/2 pound
dragon tongue beans, trimmed and sliced on the bias into 1/2 inch pieces
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1
small fennel bulb, bulb cored & thinly sliced, fronds reserved
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1
large or 2 small shallots, thinly sliced
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3 tablespoons
olive oil
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1 tablespoon
lemon juice
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zest of 1/2 lemon
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1 pinch
Kosher salt
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3 ounces
feta, crumbled
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2 tablespoons
parsley, chopped
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2 tablespoons
fennel fronds, chopped
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freshly ground black pepper to taste
Directions
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In a large bowl, combine dragon tongue beans, fennel, and shallots.
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In a small bowl, whisk together olive oil, lemon juice, zest, and salt.
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Pour dressing over vegetables and toss to coat. Stir in feta, parsley, and fennel fronds. Add pepper to taste.
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