From Nelsons Kitchen

Green Bean and Onion Salad

From Nelson’s Kitchen

  1. French and Blanch the Green Beans
    • Cut off the end of each green bean.
    • Cut in the diagonal into small pieces.
    • Bring a large pot of water to a rapid boil.
    • Fill a large bowl with cold water and add ice to the bowl.
    • Drop all the green beans to the boiling water at once and cover the pot immediately so that it comes back to a boil quickly.
    • Let it cook for about two minutes.
    • Test a piece of green bean. It should be very firm still.
    • Lift the green beans from the boiling water with a mesh.
    • Drop them in the bowl of cold water.
    • Let them cool completely in the cold water.
  2. Assemble the Salad
    • Put the green beans in a large bowl.
    • Season with olive oil, rice vinegar, salt, and pepper to taste.
    • In a dry skillet warm up the fennel seeds until they are very fragrant.
    • Remove to a plate and let them cool off completely.
    • Add drained onions and fennel seeds to the green beans.