Green Bean, Mushroom, and Fennel Salad

Highlighting the crispness of fennel.

Part of our series on Salads

Green Bean, Mushroom, and Fennel Salad




  • 1/3 cup extra-virgin olive oil

  • 1/4 cup fresh lemon juice

  • 3 tablespoons chopped fresh dill

  • 1 minced garlic clove

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 pound quartered cremini mushrooms

  • 1 pound trimmed green beans

  • 1/2 thinly sliced fennel bulb


  1. In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper;

  2. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally;

  3. Halve green beans diagonally. Blanch in boiling water until tender-crisp, 3 to 5 minutes;

  4. Drain and cool in ice bath. Drain well and pat dry with towel;

  5. Add beans and fennel to mushrooms; toss to coat well;

  6. Serve immediately or refrigerate for up to 4 hours.


Inspired By: Canadian Living Magazine: June 2010