Author Notes
Very fresh and very healthy. So many flavors in very simple appetizer salad - sweet, sour, ludicrous. The fennel is the punchline. —Cordeliah
Continue After Advertisement
Ingredients
- Salad Ingredients
-
1 pound
fresh green beans
-
3/4 cup
pomegranate seeds
-
1/2
a big fennel bulb
-
10
spearmint leaves
-
1/4
a red onion or one shallot
- Dressing
-
Juice from one lemon
-
1/4 cup
extra virgin olive oil
-
1
clove of garlic minced
Directions
-
Bring about 6 cups of water to a boil in a pot.
-
Meanwhile trim the ends of the green beans if necessary.
-
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).
-
Drain and put right away in a bowl with ice water for 5 min or so. Drain again.
-
Cut the green beans to very small rounds lengthwise. Put in a bowl.
-
Cut the half bulb of fennel to small pieces - a bit bigger than the size of the pomegranate seeds.
-
Cut the fennel to small dice. Add the fennel and the pomegranate seeds to the bowl.
-
Chiffonade the mint leaves and add them as well.
-
Mix the dressing ingredients and pour on the green bean mixture.
-
This salad is great even after sitting in the fridge for few hours.
See what other Food52ers are saying.