green beans and fennel with almond slices and citrus accents

  • Currently 4/5
this dish was a hit at a recent dinner party. tossed together at the last minute.

green beans adds a nice texture. do not over cook this as that will kill this dish. green beans are at their peak season in summer so this dish is probably best during the summer time and early fall with fennel season being more summer/fall.

the orange and lemon juice with zest added a surprising punch. will have to make more lemon/orange vinaigrettes as i really liked this. best to use a neutral oil that remains in the background and allows the citrus tones to shine. also seems to work well with cranberries.
1/2 lb green beans, trimmed and sliced 1/4 -inch thick on the bias
2 fennel bulbs, finely sliced possibly with a mandoline or benriner
1 c almond slices, toasted
2 tbsp dried cranberries, minced
asiago, grated to taste
2 oranges, juiced and zested
1 lemon, juiced and zested
1 lime, juiced and zested
3 tbsp vegetable oil
1 shallot, minced
black pepper, freshly ground to taste
1. steam green beans until tender but still green, about 5 minutes.
2. whisk together the citrus ingredients in the vinaigrette in a saucepan and cook down until reduced; whisk in the oil, shallot and pepper.
3. once beans are done, toss with vinaigrette in a large bowl and allow it to soak in.
4. add fennel, almonds, cranberries and grate cheese over top; toss and serve.
toasting sliced almonds:
in a small skillet over medium heat, toast almond slices until fragrant and lightly browned, about 2-3 minutes. stir/toss constantly to keep almonds from burning.
Meal   DinnerDish   Salad
Cooking Method   SteamedMain Ingredient   Vegetables
Style   GourmetPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes 
Features   Vegetarian, Wheat/Gluten-Free

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