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green bean and fennel salad

Yields2 Servings

A side dish to any meat or a good vegetarian salad.

 100 g feta cheese
 1 large fennel bulb
 400 g green beans
 3 tbsp extra virgin olive oil
 1 tbsp red wine vinegar

Blanch green beans in boiling water for 2-3 minutes and drain. Put them in a bath of ice cold water for 5 minutes and drain again.


Using a mandolin or sharp knife cut the fennel finely.


Place the beans in a serving dish and scatter the fennel on top. Dress with olive oil and vinegar and season. Toss together.


To finish crumble the feta over the top and serve.


Serve as a side.

Nutrition Facts

Servings 0