Yup, I’m totally on a salad kick because it is super hot here in Los Angeles. This charred green bean and fennel salad is a bit different though since the veggies are cooked and have a nice char to them. Cooking the fennel is a necessity. Raw fennel is DISGUSTING…to me 😉 There is something so off putting about that strong anise flavor. (Now you know that I also strongly dislike the flavor of black licorice!) Lucky for me when you cook fennel, that strong anise flavor mellows dramatically, and it actually is quite delicious. Recently, I came home from a photo shoot that I had worked on with a bunch of green beans, a couple fennel bulbs, and beautiful heirloom cherry tomatoes. Since we all now know that fennel is only delicious when cooked I decided to char the green beans and fennel, and toss them with the tomatoes, a little extra virgin olive oil, vinegar, salt and pepper. The salad was fantastic! So, if you are not a super fan of raw fennel, give it a try cooked in this tasty salad!Print
Charred green beans and fennel tossed with cherry tomatoes, extra virgin olive oil, vinegar, salt and pepper.
- 2 cups green beans
- 1/2 bulb fennel, sliced
- 1 cup halved cherry tomatoes
- extra virgin olive oil, vinegar, salt and pepper to taste
- Bring a cast iron skillet drizzled with a little oil to high heat.
- Add the green beans and fennel and cook until the veggies are slightly softened and charred, about 3 minutes per side. If needed cook the veggies in batches.
- Transfer veggies to a medium-large bowl and allow to cool for 10 minutes.
- Add cherry tomatoes and toss with a little extra virgin olive oil, vinegar, salt and pepper to taste.