Fennel & Baby Bean Salad Recipe

Fennel & Baby Bean Salad offers a burst of freshness and texture, ideal as a companion to salmon steaks or as a deliciously Free Food light dish on its own.

Ingredients:

2 bulbs baby fennel, sliced thinly (eg using a mandolin)
2 large spring onions, finely chopped
180g baby beans
1/2 cup chopped flat-leaf parsley

Dressing

1 tablespoon Dijon mustard
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Method:

Cover beans with boiling water, leave for a few minutes to blanch then transfer them immediately to a bowl of ice water to preserve crispness and bright green colour.
Drain through a colander or sieve.
Combine dressing ingredients in a large bowl and whisk.
Toss sliced fennel, beans, spring onions & parsley through dressing.
Transfer to salad bowl and serve with grilled fish or other seafood of choice.