Discard the tough, outer leaves of the fennel bulbs and finely slice the remainder. Trim the fine green beans. Rinse, chop and salt the capers. Drain and rinse the pitted green olives.
- 1 Cook the beans in boiling water for 4-5 minutes until tender; drain and run under cold water.
- 2 Put them in a large bowl with the salad leaves, fennel, capers and olives.
- 3 Whisk together the vinegar, mustard, olive oil and honey, and season.
- 4 Pour the dressing over the salad and toss. Serve immediately.
I love fennel. And fennel loves me. And we both love this recipe.
Easy and delicious
So good, never had fennel in a salad but it really works. Definitely be making this again.
Fabulous with fish. Think Italy, sunshine, sea bass!
Nice. Tried this before, the fennel is not to everyone's taste. Try celeriac for an alternative. Hard boiled egg too.
- Average per serving
- Calories 70.0kCal