Italian Green Bean and Fennel Salad with Lemon Balsamic Marinade

An Italian salad of green beans, fennel and cherry tomatoes that soaks up a lemon balsamic marinade and tastes even better on the second day. It keeps in the refrigerator for several days and goes well cold with meat, fish or bread.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Green beans
• 1 pc Fennel bulb
• 250 g Cherry tomatoes
• 1 pc Red onion
• 80 g Parmesan, freshly grated
• 50 g Walnut kernels
• 2 tbsp Capers
• 1 pc Organic lemon (juice and zest)
• 3 tbsp Balsamic vinegar
• 4 tbsp Olive oil
• 1 tsp Honey
• 1 bunch Bunch of flat-leaf parsley
• Salt
• Pepper

Method

1. Trim the beans, cook them in boiling salted water for 4 to 5 minutes until al dente, drain and immediately plunge them into ice water so they stay green. Then drain well.
2. Halve the fennel, cut out the core and slice the halves into thin strips. Finely dice the onion and halve the cherry tomatoes.
3. For the marinade, whisk together lemon juice, balsamic vinegar, honey, olive oil and 1 pinch of salt vigorously in a large bowl. Add the capers and half of the lemon zest.
4. Add the beans, fennel, onion and tomatoes to the marinade and toss well. Cover and let the salad steep in the refrigerator for at least 30 minutes, or better yet overnight.
5. Toast the walnuts in a dry pan until golden brown, coarsely chop and let cool. Finely chop the parsley.
6. Season the salad with salt and pepper before serving. Fold in or sprinkle over the Parmesan, walnuts and parsley, and scatter the rest of the lemon zest on top.