Green Bean And Fennel Salad With Shaved Parmesan Recipes

GREEN BEANS WITH FENNEL

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.

GREEN BEAN AND FENNEL SALAD WITH SHAVED PARMESAN

Steps:

• Cook the beans in a large saucepan of boiling salted water until nearly tender, about 6 minutes. Drain them in a colander and refresh under cold running water. Drain well.
• In a medium bowl, combine the olive oil and lemon juice and season with salt and pepper.
• Thinly slice the fennel lengthwise, add it to the bowl and toss, then transfer the fennel to a platter.
• Add the beans to the bowl and toss with the remaining dressing, then transfer them to the platter. Garnish with the Parmesan shavings and serve.

GREEN BEAN AND FENNEL SALAD

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.