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Roasted Fennel & Green Bean Salad

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I discovered I don't hate fennel, my first impression was that it tasted like licorice which wasn't very appealing. After attending a cooking class many years ago I found roasting fennel brings out a great charred flavour that I really liked. 

This is a great salad with just a few ingredients, the flavours come together perfectly.  It's a salad that tastes even better the next day.

Be sure the fennel is slightly charred before removing from the oven. 
You can use red, yellow or orange peppers or a combination.

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​​​​​​​​​​​​​​​​​​​​​Roasted Fennel & Green Bean Salad
Makes 6-8 servings, as a side 

  •         2 bulbs fennel
  •         1 lb green beans
  •         1/2 cup black olives
  •         1 red pepper
  •         1/4 cup olive oil
  •         2 garlic cloves minced
  •         2 tbsp balsamic vinegar
  •         1/2 tsp black pepper
  •         1/2 tsp salt

 Preheat oven to 400 F.
  1. Cut fennel bulbs into 1/2” strips and cut peppers into chunks. Toss both with 1/4" cup olive oil, salt, and pepper and spread evenly onto parchment lined baking sheet. It will seem like a lot of fennel compared to pepper, but the fennel will cook down. I like to add some of the sprigs from the fennel bulb in my mix for color and flavour.
  2. Bake in oven for 25-30 minutes, stirring halfway through. It’s done when the fennel and red peppers are slightly charred.
  3. Meanwhile, put a small pot of water to boil on the stove and prepare another bowl with ice water (you’ll add the beans to this once they are done cooking, to keep them a bright green color). Trim the ends of the beans and add to the pot of boiling water and let them cook for about 3-5 minutes, just until they are slightly cooked but still have a crunch to them. Once the beans are cooked, lift them out of the pot with a slotted spoon and dunk them in the ice water for 3-5 minutes. Remove and pat dry.   
  4. Cut olives in half and mince 2 cloves of garlic.  Once the fennel mix has cooled, toss together green beans, fennel mix, olives, garlic and balsamic vinegar.  Serve warm or at room temperature.