A Crisp Salad of Pole Beans, Fennel, and Parmesan Recipe

Name: A Crisp Salad of Pole Beans, Fennel, and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: green beans 7 ounces (200g); a medium fennel bulb; small, hot salad leaves, such as arugula and watercress 4 double handfuls; white bread 2 thick slices; oil for frying the bread; tarragon vinegar a tablespoon; Dijon mustard a teaspoon; an egg yolk; olive oil a scant 1/2 cup (100ml); grated Parmesan 3 tablespoons, plus a block of Parmesan for shaving; lemon juice 2 teaspoons

Servings: persons

green beans 7 ounces (200g)
a medium fennel bulb
small, hot salad leaves, such as arugula and watercress 4 double handfuls
white bread 2 thick slices
oil for frying the bread
tarragon vinegar a tablespoon
Dijon mustard a teaspoon
an egg yolk
olive oil a scant 1/2 cup (100ml)
grated Parmesan 3 tablespoons, plus a block of Parmesan for shaving
lemon juice 2 teaspoons

1
Trim the beans and boil them in lightly salted water or steam them, until tender.
2
Drain them under cold running water.
3
Cut the fennel bulb in half and shred finely.
4
Make the dressing by whisking the vinegar, mustard, and egg yolk together with a little salt and black pepper, then beating in the oil followed by the grated cheese.
5
It should be thick and creamy.
6
Squeeze in the lemon juice, stir, then set aside for a few minutes.
7
Put the salad leaves in a large bowl with the cooked beans and the fennel.
8
Cut the bread into small squares and fry in shallow oil until golden on all sides.
9
Drain the croutons on paper towels.
10
Toss the leaves and beans lightly with the dressing.
11
Pile the salad on to two plates and shave pieces of Parmesan over with a vegetable peeler.
12
I usually do at least eight per salad, depending on my dexterity with the peeler.
13
Tip the hot croutons over the salad and eat straightaway, while all is fresh and crunchy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: green beans 7 ounces (200g), a medium fennel bulb, small, hot salad leaves, such as arugula and watercress 4 double handfuls, white bread 2 thick slices, and more.

Yes, A Crisp Salad of Pole Beans, Fennel, and Parmesan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

A Crisp Salad of Pole Beans, Fennel, and Parmesan

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