Back to Green Bean and Fennel Salad with Pecans All Reviews for Green Bean and Fennel Salad with Pecans - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Green Bean and Fennel Salad with Pecans Recipe Summary prep: 30 mins total: 30 mins Servings: 8
Ingredients Ingredient Checklist 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)
Gallery Green Bean and Fennel Salad with Pecans
Recipe Summary prep: 30 mins total: 30 mins Servings: 8
Gallery
Green Bean and Fennel Salad with Pecans
Green Bean and Fennel Salad with Pecans
Green Bean and Fennel Salad with Pecans
Recipe Summary prep: 30 mins total: 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 8
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 8
8
Ingredients
Ingredients
- 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)
Directions
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.
Reviews (3)
Add Rating & Review 61 Ratings 5 star values: 9 4 star values: 5 3 star values: 27 2 star values: 11 1 star values: 9
Reviews (3)
Add Rating & Review 61 Ratings 5 star values: 9 4 star values: 5 3 star values: 27 2 star values: 11 1 star values: 9
Add Rating & Review
61 Ratings 5 star values: 9 4 star values: 5 3 star values: 27 2 star values: 11 1 star values: 9
61 Ratings 5 star values: 9 4 star values: 5 3 star values: 27 2 star values: 11 1 star values: 9
61 Ratings 5 star values: 9 4 star values: 5 3 star values: 27 2 star values: 11 1 star values: 9
5 star values: 9 4 star values: 5 3 star values: 27 2 star values: 11 1 star values: 9
Martha Stewart Member Rating: 5 stars 11/23/2017 This salad was a total hit as a new side dish at my family's Thanksgiving dinner this year! I made three pounds instead of one, and only about three servings leftover. I was worried the dijon (mine was made with white wine vinegar) would overtake the taste of the beans and fennel, but it was a delicious combination. The pecan pieces really add a nice flavor. Although this dish didn't need it, I added a couple of orange bell peppers (raw sliced) too. Fantastic! Martha Stewart Member Rating: 4 stars 09/05/2013 I wouldn't change anything about this recipe. I had extra dressing left over (I didn't need all of it for this salad). To Anetta, who wondered how to prepare the fennel: You just slice it thinly after you've cored it. It goes in the salad raw. Martha Stewart Member Rating: Unrated 06/01/2013 This recipe does not tell you what to do with the Fennel bulbs.Martha Stewart Member
Rating: 5 stars 11/23/2017
This salad was a total hit as a new side dish at my family’s Thanksgiving dinner this year! I made three pounds instead of one, and only about three servings leftover. I was worried the dijon (mine was made with white wine vinegar) would overtake the taste of the beans and fennel, but it was a delicious combination. The pecan pieces really add a nice flavor. Although this dish didn’t need it, I added a couple of orange bell peppers (raw sliced) too. Fantastic!
Rating: 5 stars
Rating: 4 stars 09/05/2013
I wouldn’t change anything about this recipe. I had extra dressing left over (I didn’t need all of it for this salad). To Anetta, who wondered how to prepare the fennel: You just slice it thinly after you’ve cored it. It goes in the salad raw.
Rating: 4 stars
Rating: Unrated 06/01/2013
This recipe does not tell you what to do with the Fennel bulbs.
Rating: Unrated
All Reviews for Green Bean and Fennel Salad with Pecans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Green Bean and Fennel Salad with Pecans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
