Ingredients Jump to Instructions ↓

  1. 1 pound green beans

  2. 2 small fennel bulbs (1 pound total), thinly sliced For Dressing:

  3. 2 tablespoons fresh lemon juice

  4. 1/4 cup extra-virgin olive oil

  5. 3 ounces parmesan cheese , shaved

Instructions Jump to Ingredients ↑

  1. FOR SALAD: Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain beans and pat dry. Transfer beans to dry large bowl. Add fennel. FOR DRESSING: Place lemon juice in medium bowl. Gradually add olive oil, whisking until well blended. Season dressing to taste with salt and pepper. TO SERVE: Toss salad with enough dressing to coat. Season salad to taste with salt and pepper. Sprinkle with Parmesan cheese and serve. DO AHEAD TIP: Cooked green beans and fennel may be combined without the dressing up to 8 hours ahead. Cover with a damp paper towel, then with plastic wrap. Refrigerate.


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