Green Bean Fennel Salad With Fresh Herbs Recipes

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GREEN BEANS WITH FENNEL



Green Beans with Fennel image

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.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE



Fresh Green Beans, Fennel, and Feta Cheese image

Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Provided by FOXLAIRFARM

Categories     Side Dish     Vegetables     Green Beans

Time 16m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  • Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g

GREEN BEAN AND FENNEL SALAD WITH SHAVED PARMESAN



Green Bean and Fennel Salad With Shaved Parmesan image

Make and share this Green Bean and Fennel Salad With Shaved Parmesan recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb green beans
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
2 small fennel bulbs (about 1 pound)
2/3 cup shaved parmesan cheese (about 3 ounces)

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.

Nutrition Facts : Calories 261, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 316.9, Carbohydrate 17.1, Fiber 7.2, Sugar 1.9, Protein 9.8

GREEN BEAN AND FENNEL SALAD



Green Bean and Fennel Salad image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pound green beans, trimmed
1 bulb fennel
1 yellow or orange bell pepper
8 to 10 lettuce leaves, rinsed and dried
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup extra-virgin olive oil

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



Green Bean and Fennel Salad image

Categories     Salad     Herb     Mushroom     Side     Quick & Easy     Low Cal     Fennel     Green Bean     Spring     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

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.

GREEN BEAN AND FENNEL SALAD WITH PECANS



Green Bean and Fennel Salad with Pecans image

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

1 cup pecan pieces
Coarse salt and ground pepper
1 pound green beans, trimmed
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup olive oil
3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved (optional)

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 BEAN-FENNEL SALAD WITH FRESH HERBS



Green Bean-Fennel Salad with Fresh Herbs image

This leafy green salad-full of flavor-packed ingredients-will send your taste buds on a tantalizing trip!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 21m

Yield 4

Number Of Ingredients 14

1/2 pound green beans
1 head radicchio
1 teaspoon capers, drained
2 small fennel bulbs, cut into fourths
1 head Boston lettuce, torn into bite-size pieces
1 jar (6 ounces) marinated artichoke hearts, drained
1/4 cup olive or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon chopped fresh mint leaf or 1/8 teaspoon dried mint leaves
1/2 teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
1/2 teaspoon chopped fresh oregano leaves or 1/8 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely chopped

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.
  • Arrange radicchio leaves around edge of serving platter. Mix beans, capers, fennel, boston lettuce and artichoke hearts; place in center of radicchio-lined platter. Mix remaining ingredients; pour over salad.

Nutrition Facts : Calories 190, Carbohydrate 18 g, Cholesterol 0 mg, Fat 2, Fiber 8 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 520 mg

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