Sicilian Green Bean & Fennel Salad
This
flavorful and light Sicilian recipe for green bean salad is perfect for a warm
summer day or a light brunch. Blanched green beans, fennel and julienne red bell
peppers are flavored with a simple and flavorful citrus dressing. This
recipe comes from "Around the World With Green Beans" featured in a
1990 Cooking Light magazine. Please read my "cook's tips" following
the recipe.
Sicilian Green Bean & Fennel Salad
1/2 pound fresh green beans
1 2/3 cups thinly sliced fennel bulb (one
large)
1/2 cup julienne-cut red bell pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon grated orange rind
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1 tablespoon minced fennel
leaves
Wash the
beans. Trim the ends and remove the strings. Cut the beans in half. Place the
beans in a vegetable steamer and place over boiling water. Cover and steam for
5 minutes or until tender-crisp. Drain beans and plunge into cold water. Drain
again.
Combine beans, fennel bulb, and bell pepper in a bowl; toss gently
and set aside.
Combine lemon juice and next 5 ingredients in a bowl; stir well. Pour over vegetables; toss gently to coat. Sprinkle with fennel leaves. Serve at room temperature or chilled.
Yield
- 8 servings (1/2 cup; 32 calories each serving)
Cook's tips:
Use light olive oil, extra virgin olive oil is too heavy a flavor for this dish.
When you julienne the red pepper try to keep them about the same size as the green
beans. Use fresh lemon juice only! You may want to add a bit of grated lemon rind
to taste.
Tasty & Easy Green Bean Recipes
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Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
France is the birthplace of modern canning. During the Revolutionary War the government of France needed a way to make food available for it's troops out in the field. They offered a money reward to the first person who could come up with a way to do this. In 1809 a French confectioner developed a vacuum sealing method using glass jars. Thus canning was born.
Fried green beans recipe, Deep fried green beans recipe
As with other recipes there are many variations of fried green beans. Actually the second one we've posted seems more like true fried green beans to us, but the first recipe works well too. If we use bacon fat in the first recipe we don't add the lemon juice/zest. Fried Green Beans 2 tablespoons olive oil (we prefer bacon fat for taste) 1 tablespoon butter 2 cups fresh green beans, trimmed and cut to preferred length.
Green Beans with Ginger Butter
A fabulous Thanksgiving or Christmas side dish. One of my very favorite side dishes for Thanksgiving. My family loves it. It's quick and easy and I guarantee you'll get rave reviews. I cut this recipe out of a Gourmet magazine many years ago. Green beans with ginger butter Salt 2 pounds haricots verts or other green beans, trimmed 3-inch-long piece fresh ginger 3 tablespoons unsalted butter Finely grated lemon zest from 1/2 lemon.
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