TLC Cooking "Emeril's Fennel and Green Bean Salad"

Emeril's Fennel and Green Bean Salad

Planet Green

YIELD 12 to 16 servings

INGREDIENTS

2	large bulbs of fennel trimmed and thinly sliced (about 2 pounds)
4 cups	thinly sliced onions
1/2 cup	orange juice
2 tablespoons	Balsamic vinegar
1/4 cup	olive oil
1 teaspoon	salt
1/2 teaspoon	freshly ground black pepper
2 pounds	tiny fresh green beans, blanched in boiling water for 1 minute, then shocked in a cold-water bath
2	oranges, segmented
1 cup	walnuts, toasted and chopped
2	heads bibb or green leaf lettuce, washed and leaves separated

PREPARATION:

Method

In a bowl, combine the fennel, red onion, orange juice, balsamic vinegar, olive oil, salt and pepper.
Add to the bowl the green beans, orange segments, and walnuts. Toss to combine. Place the lettuce in a large serving bowl. Top with the fennel and green bean salad.
Editor's Note: Look for organic, locally-grown produce.

This recipe appears in: Salads

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