GREEN BEAN AND FENNEL SALAD WITH PECANS
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
- Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
- In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
GREEN BEANS WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.
FENNEL AND BUTTER BEAN SALAD
Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.
Provided by KeizerKitchen
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine butter beans, fennel, and scallions in a bowl.
- Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
- Refrigerate at least 1 hour before serving, or up to 1 day.
Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g
SEARED TUNA, WHITE BEAN AND FENNEL SALAD
Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.
Provided by David Tanis
Categories dinner, lunch, quick, snack, salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
- Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
- Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
- Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
- Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
- Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams
GREEN BEAN AND FENNEL SALAD
Steps:
- Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
- Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
- When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.
GREEN BEAN AND FENNEL SALAD
Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
BRAISED FENNEL AND WHITE BEANS
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
- Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.
FENNEL AND WHITE BEAN SALAD
Make and share this Fennel and White Bean Salad recipe from Food.com.
Provided by Gingerbear
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
- Marinate at room temperature 2 hours.
- Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
- Transfer to a platter or serving bowl.
CREAMY WHITE BEAN AND FENNEL CASSEROLE
This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.
Provided by Aaron Hutcherson
Categories easy, casseroles, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
- Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
- Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
- Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams
FENNEL, POMEGRANATE & BROAD BEAN SALAD
This bulgur wheat and chopped herb salad makes a scrumptious side to take to a picnic - drizzle the dressing over before serving
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Boil the kettle and put the bulgur wheat in a bowl with a good pinch of salt. Pour over enough boiling water to just cover the bulgur, cover with cling film and set aside for 10 mins.
- Put the ingredients for the dressing in a jam jar or small bottle with some seasoning, screw on the lid and shake well. Uncover the bulgur wheat and, if there is any water left in the bowl, drain the bulgur, then tip into a large container for transporting. Add the herbs, fennel, pomegranate seeds, broad beans and pumpkin seeds, and toss everything together. Top with the salad leaves and pack the jam jar of salad dressing separately.
- Before serving, drizzle over the dressing and toss everything together.
Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
BEAN AND FENNEL SALAD
Packed with protein and fibre, this summery salad from Ontario Bean Growers makes a great lunch option or side dish for your next barbecue.
Provided by Mary Jenny
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine white pea beans, fennel, snow peas, red pepper, apricots and cranberries; set aside.
- Combine vinegar, orange juice concentrate, honey, oil and garlic; mix well.
- Pour dressing over white pea beans and vegetables; toss to coat. Cover and refrigerate for 1 hour or until ready to serve.
Nutrition Facts : Calories 212.8, Fat 3, SaturatedFat 0.5, Sodium 223.4, Carbohydrate 39.1, Fiber 11.6, Sugar 12.4, Protein 9.4
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WHITE BEAN FENNEL SALAD RECIPE | BABAGANOSH
From babaganosh.org
4.5/5 (13)Total Time 15 minsCategory Dinner, Lunch, Side DishCalories 136 per serving
- In a medium bowl, combine the minced garlic and lemon juice (reserve the lemon zest for later!). Set aside while you prepare the salad.
- Thinly slice the fennel bulb. (Detailed instructions for how to do this: Remove the upper stems from the fennel bulb and discard or save these for soup or broth. Cut the bottom "root" part off the fennel bulb and discard. Slice the fennel bulb in half from the top, and carve out the center stem. Thinly slice the layers of the fennel bulb).
- Combine the sliced fennel, lemon zest, diced scallion, diced parsley leaves, 2 tablespoons mayonnaise, white beans, and the garlic-lemon juice mixture. Mix well and season with salt and pepper, to taste (a pinch of salt and a few grinds of pepper will do!). Add 1 more tablespoon of mayonnaise, if desired (you might need this if you have a large fennel bulb). Gently stir in the shredded or sliced Parmesan or Romano cheese. Serve immediately or keep chilled in the refrigerator up to 24 hours before serving.
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