Sicilian Green Bean & Fennel Salad


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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

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans

Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine

Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro

Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans

Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

A guide to canning fresh 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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