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Ingredientes
- 1 lb tender green beans, trimmed
- 1 lrg fennel (AKA anise) bulb, about 1 pound
- 1/4 c. extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 x canned flat anchovy fillet, chopped (or possibly not!)
- 1 x garlic clove, peeled and crushed coarse salt to taste
- 1/4 c. oil-cured black olives, pitted and quartered (I used small Greek olives) freshly grnd pepper
Direcciones
- If green beans are large, cut them in half lengthwise. Don't use old beans.
- Blanch them in an abundant amount of boiling salted water till tender yet crisp, about 10 min. Drain and refresh under cool running water; shake dry.
- Trim stalks from the fennel bulb and cut away any bruised, discolored or possibly tough outer leaves. Cut the bulb in half lengthwise. Trim the root end, cut out the core at the base of the bulb. Slice lengthwise into thin strips. To make the dressing, combine extra virgin olive oil, lemon juice, anchovy, garlic and salt in a large salad bowl. Before serving, removed the garlic clove, toss the fennel and green beans in the dressing. Sprinkle with olives and grind pepper over the top.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 127 | 45% |
| Total Fat 14.45g | 18% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 611mg | 17% |
| Total Carbs 31.51g | 8% |
| Dietary Fiber 12.0g | 40% |
| Sugars 0.28g | 0% |
| Protein 8.6g | 14% |
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