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Warm Green Bean,Fennel and Potato Salad

I had this dish when I lived in Italy, if memory serves me this is pretty darn close to the salad I had in Naples. It was a warm salad with assorted vegetables in a citrusy dressing. We had it for lunch with grilled fish. There is nothing complicated about this it has simple ingredients and flavors that work so well together. Eat alone or with grilled meat, fish or even eggs. The potato and fennel are roasted in the oven and the green beans are blanched so they are still somewhat crisp. The dressing is roasted garlic, olive oil, lemon juice. Toss it all together and you have a quick and nutritious vegetable dish.

Serves: 4-6 depending on serving size

2  potatoes (yukon gold or russet)

1/2 lb green beans

1 small fennel bulb cut in half and quartered

the juice of two lemons + plus zest of 1/2 lemon

1/4 cup olive oil

4-6 cloves roasted garlic

salt and pepper to taste

Pre heat oven to 425. Put the garlic cloves in their skin on aluminum foil, drizzle with olive oil and close to make a packet, place in oven for 6-8 minutes until garlic is soft. Remove from oven and set aside.

Peel the potatoes and cut into bite size pieces.Cut fennel into bite size pieces. Line sheet pan with parchment and place potatoes and fennel on sheet, drizzle with olive oil and season with salt and pepper. Oven roast until potatoes and fennel are lightly browned  about 25-30 minutes. Stir them to turn over so they brown evenly on all sides.

While the potatoes are roasting make the dressing, juice the lemons and add to the blender along with the zest, add the garlic and whiz a few times to blend the lemon and garlic, slowly add the olive oil through the top of the blender so that you have an emulsion, season with salt and pepper. If you don’t want to use a blender just smash the soft garlic in mortar with a little salt, add to small mixing bowl with lemon juice, zest and olive oil. Whisk until it emulsifies.

Clean the green beans and blanch in boiling salted water for 3-5 minutes, remove with spyder or slotted spoon. Reduce oven temperature to 350.

Put the green beans, potatoes and fennel in mixing bowl, pour the dressing on and toss to combine. Place in baking dish and put it in the oven for 8-10 minutes just to warm it up, the vegetables will absorb the flavors in the dressing.

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7 Comments Post a comment
  1. Bevi #

    I make something similar, and love the lemony dressing. It’s a nice touch.

    March 3, 2012
    • Thank you, you can add whatever veggies you have on hand of course. It’s been so many years since I had this salad I think I remember what was in it but could be off, it tastes good though and in Italy fennel is in just about everything.

      March 3, 2012
  2. pat #

    I think I have everything to make this!! Wonderful recipe!

    March 3, 2012
    • Thanks, I hope you enjoy, the potatoes don’t have to be roasted I just thought it added some interesting texture and flavor.

      March 3, 2012
  3. Lovely, I have something similar I make when our garden is abundant with green beans and potatoes!

    March 3, 2012
    • Really, would love to know how you do it. I made this recipe on the fly, trying to remember something I ate in Naples many moons ago.

      March 3, 2012

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