| GREEN BEANS WITH FENNEL |
Recipe adapted from www.cdkitchen.com
1 pound green beans -- trimmed, cut into 2" lengths
1 small fennel bulb -- trimed, and thinly sliced
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Fill a large saucepan half full with water. Add a pinch of kosher salt and
bring to a boil over medium heat. Add the beans and bring to a second
boil. Remove from the heat and transfer the beans to a colander to
drain. Rinse under cold water to stop the cooking. Spread out in a large
bowl. Add the fennel.
Mix the lemon juice and parley together. Pour over the beans and toss
to coat. Season with the salt and pepper.
1 pound green beans -- trimmed, cut into 2" lengths
1 small fennel bulb -- trimed, and thinly sliced
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Fill a large saucepan half full with water. Add a pinch of kosher salt and
bring to a boil over medium heat. Add the beans and bring to a second
boil. Remove from the heat and transfer the beans to a colander to
drain. Rinse under cold water to stop the cooking. Spread out in a large
bowl. Add the fennel.
Mix the lemon juice and parley together. Pour over the beans and toss
to coat. Season with the salt and pepper.
