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.

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