Italians know how to make a salad, and this Sicilian green bean and fennel salad is one of my favorites. The ancient Romans already knew how to use fennel to spice up their cuisine, and the French later used it to make absinthe!
Serves 8
Prep time: 15 minutes
Total time: 20 minutes
Ingredients:
- 1/2 pound fresh green beans

- 1 2/3 cups thinly sliced fennel bulb (one large)

- 1/2 cup julienne-cut red bell pepper
- 
2 tablespoons orange juice
1 tablespoon olive oil

- 1/2 teaspoon grated orange rind
- 
1/8 teaspoon salt

- 1/8 teaspoon pepper

- 1 clove garlic, minced
- 
1 tablespoon minced fennel leaves
Instructions:
Wash the beans.
Trim the ends and remove the strings.
Cut the beans in half.
Place the beans in a vegetable steamer and place over boiling water.
Cover and steam for 5 minutes or until tender-crisp.
Drain beans and plunge into cold water.
Drain again.

Combine beans, fennel bulb, and bell pepper in a bowl; toss gently and set aside.
Combine lemon juice and next 5 ingredients in a bowl; stir well.
Pour over vegetables; toss gently to coat.
Sprinkle with fennel leaves.
Serve at room temperature or chilled.
Terri's Tips:
- Add sliced almonds or pine nuts for protein
- Add a splash of lemon juice to enhance the flavors