GREEN BEAN AND FENNEL SALAD

Green Bean and Fennel Salad image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pound green beans, trimmed
1 bulb fennel
1 yellow or orange bell pepper
8 to 10 lettuce leaves, rinsed and dried
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.

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