Green Bean and Fennel Salad with Pecans

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Green Bean and Fennel Salad with Pecans
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup pecan pieces
  • coarse salt and ground pepper
  • 1 lb green beans trimmed
  • 1/4 cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/3 cup olive oil
  • 3 medium fennel bulbs cored and thinly sliced, about 2 lbs
  • reserve fennel fronds optional
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup pecan pieces
  • coarse salt and ground pepper
  • 1 lb green beans trimmed
  • 1/4 cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/3 cup olive oil
  • 3 medium fennel bulbs cored and thinly sliced, about 2 lbs
  • reserve fennel fronds optional
Instructions
  1. Preheat oven to 350 degrees. Fill a bowl with ice water, set aside.
  2. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8-10 minutes; set aside (can be stored up to 2 days in an airtight container).
  3. Place 1/2" water in a large skillet with a lid. Bring to a boil; salt generously.
  4. Add green beans, cover skillet and cook over medium heat, tossing occasionally until crisp-tender, 6-8 minutes.
  5. Transfer immediately to ice water. Drain and pat dry with paper towels (cover and refrigerate up to 10 hours).
  6. In a small bowl, whisk together lemon juice and mustard; season with salt and pepper.
  7. Gradually whisk in oil (cover and refrigerate up to 10 hours).
  8. To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
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