Charred Green Bean And Fennel Salad

1. 1

   1. Bring a cast iron skillet drizzled with a little oil to high heat.

2. 2

   2. Add the green beans and fennel and cook until the veggies are slightly softened and charred, about 3 minutes per side. Don't crowd the pan. If needed cook the veggies in batches.

3. 3

   3. Transfer veggies to a medium-large bowl and allow them to cool for 10 minutes.

4. 4

   4. Add cherry tomatoes and toss with a little extra virgin olive oil, vinegar, salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.