- ½ T. lemon juice
- ½ T. grainy mustard
- 1 T. capers
- ½ c. extra virgin olive oil
- ½ tsp. pepper
- ½ tsp. salt
- 2 medium bulbs fennel
- 1 T. canola oil
- 1 lb. green beans
- 2 T. sliced green onions
- ⅓ cup toasted pepitas, sunflower seeds, or pine nuts
Combine the first 6 ingredients (lemon juice through salt) in a resealable jar. Add the lid and shake vigorously to combine and set aside.
Preheat the oven to 350° F. Cut the fennel bulbs into slices and place them in a baking dish. Drizzle the fennel with 1 tablespoon of canola oil and toss with your hands to ensure that they are evenly coated. Bake in the oven for 20 minutes until tender and golden in color.
While the fennel is baking, bring a pot of water to a boil. Blanche the green beans for 3 minutes until slightly tender and then drain and rinse with cold water to stop them cooking further. Slice into bite-sized pieces.
Combine the roasted fennel, beans, green onions, and pepitas in a large serving bowl. Toss with the dressing and serve.
- Yields: 4-6 servings
- Preparation Time: 30 minutes