Green Bean and Fennel Salad Recipe

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons water
  • 1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
  • 2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
  • 4 ounces button mushrooms, trimmed, quartered (about 2 cups)
  • 2 cups chopped fresh Italian parsley
  • 3 tablespoons chopped fresh chives
  • 2 teaspoons finely grated lemon peel
  1. Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
  2. Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
  3. Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.