Fennel Pomegranate Broad Bean Salad Recipes

POMEGRANATE, FENNEL, AND GREEN BEAN SALAD

Pomegranate, Fennel, and Green Bean Salad image

This quick and easy salad is an ideal way to use up in-season vegetables.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 small fennel bulb, trimmed
Juice of 1 lemon
Coarse salt
6 ounces green beans, trimmed, cut into 2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons pomegranate molasses or other unsulphured molasses
1 tablespoon honey
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 bunch watercress, trimmed and rinsed
2 ounces crumbled feta or goat cheese
1/2 cup pomegranate seeds (about 1/2 pomegranate)

Steps:

Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.

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