Best Green Bean And Fennel Salad With Shaved Parmesan Recipes

GREEN BEAN AND FENNEL SALAD

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.

GREEN BEAN AND FENNEL SALAD WITH SHAVED PARMESAN

Steps:

• Cook the beans in a large saucepan of boiling salted water until nearly tender, about 6 minutes. Drain them in a colander and refresh under cold running water. Drain well.
• In a medium bowl, combine the olive oil and lemon juice and season with salt and pepper.
• Thinly slice the fennel lengthwise, add it to the bowl and toss, then transfer the fennel to a platter.
• Add the beans to the bowl and toss with the remaining dressing, then transfer them to the platter. Garnish with the Parmesan shavings and serve.

SHAVED RADISH, FENNEL, AND PARMESAN SALAD

Steps:

• Whisk together oil, lemon juice, and mustard and season with salt and pepper.
• Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.

SHAVED FENNEL AND PARMESAN SALAD

Steps:

• In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
• Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
• Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

GREEN BEAN AND FENNEL SALAD

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
• Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
• Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
• Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
• Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.