Green Beans and Fennel Salad
Preparation Time: 45 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Steamer Basket, 6.5=quart Stockpot, Paring knife, small stainless Mixing Bowl
- 1 pound (460 g) fresh green beans, trimmed, cut 1" pieces
- 2 bulbs fresh fennel
- ½ pound (230 g) mushrooms, cleaned, trimmed, quartered
- 2 tablespoons lemon zest, graded blade #1
- 1 cup (60 ml) balsamic vinegar
- 2 tablespoons water
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
Steam green beans in 6-quart steamer basket placed inside 6.5-quart Stockpot over boiling water about 5-7 minutes with the cover one and the vent open.
Run under cold water to stop beans from cooking process or fill the steamer basket with ice. Drain, dry and place in large serving bowl.
Trim fennel leaves, reserve. Quarter bulb and remove core. Slice fennel bulb thinly, add to serving bowl along with quartered mushrooms, and sprinkle with lemon zest.
In a small mixing bowl combine vinegar, water, lemon juice, oil and sugar. Mix well, pour over salad and toss.
Mince finely reserved fennel leaves, sprinkle on top of salad. Cover and refrigerate 30 minutes.
NUTRIONAL BREAKDOWN PER SERVING: Calories 68; Fat Grams 4; Carbohydrate Grams 10; Protein Grams 2; Cholesterol mg 0; Sodium mg 273.
THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 4; Sodium Points 12; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.