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Kitchen Notebook

September 27, 2019

Roasted Fennel and Green Bean Salad with Pickled Radishes

35 Mins

 

  • 1 Fennel bulb
  • 12 oz Green Beans
  • 1 bunch French Breakfast Radishes, trimmed and sliced thinly
  • 1 Tbsp Lemon Juice
  • 1 tsp Capers
  • ¼ cup + 1 Tbsp Olive Oil
  • ¼ cup White Wine Vinegar
  • 1 tsp Sugar
  • Sea Salt and Pepper


Preheat oven to 350 degrees.

In a small pot, combine vinegar, sugar and 1/4 teaspoon sea salt. Heat until salt and sugar are dissolved. Add sliced radishes to a small jar. Pour liquid over radishes and let sit until cool.


Cut the fennel bulb into slices and place in a baking dish. Drizzle with 1 tablespoon olive oil and toss until evenly coated. Bake in oven for 20 minutes until tender and golden in color. 

While fennel is baking, bring a pot of water to a boil. Cook green beans for 3 minutes, until slightly tender; then drain and rinse with cold water to stop them cooking further. 

In a food processor, combine lemon juice, capers and olive oil. Blend until capers are roughly chopped. Season with sea salt and pepper, to taste. 

In a salad bowl, combine green beans, fennel and pickled radish. Drizzle with dressing and toss well to combine.




35 Mins Fall salad Veg Vegetarian

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35 Mins Fall salad Veg Vegetarian


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