Best 2 Green Bean Salad With Fennel And Toasted Pecan Dukkah Recipes

Elevate your taste buds with a refreshing and flavorful Green Bean Salad featuring Fennel and Toasted Pecan Dukkah. This vibrant salad combines the crisp texture of green beans, the aromatic sweetness of fennel, and the nutty crunch of toasted pecan dukkah. Experience a symphony of flavors as you bite into the tender green beans, complemented by the anise-like notes of fennel and the savory, nutty dukkah. Drizzled with a tangy lemon-tahini dressing, this salad offers a delightful balance of flavors and textures that will tantalize your palate. Whether you're looking for a light and healthy lunch option or a vibrant side dish to accompany your favorite main course, this Green Bean Salad with Fennel and Toasted Pecan Dukkah is sure to impress. Along with the main recipe, you'll also find detailed instructions for making the flavorful toasted pecan dukkah and the zesty lemon-tahini dressing, ensuring that every element of this dish is homemade and bursting with flavor.

Here are our top 2 tried and tested recipes!

GREEN BEAN AND FENNEL SALAD WITH PECANS

Green Bean and Fennel Salad with Pecans image

Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 cup pecan pieces
Coarse salt and ground pepper
1 pound green beans, trimmed
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup olive oil
3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved (optional)

Steps:

Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.

GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH

Green Bean Salad with Fennel and Toasted Pecan Dukkah image

Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.

Provided by Mindy Fox

Categories Salad Healthy Green Bean Pecan Sesame Fennel Kid-Friendly High Fiber Small Plates

Yield 10-12 servings

Number Of Ingredients 10

Ingredients

3/4 cup pecans (3 ounces)
3 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Kosher salt, freshly ground black pepper
2 1/2 pounds green beans, trimmed
1 medium fennel bulb with fronds
Finely grated zest from 1 lemon
1/3 cup extra-virgin olive oil

Steps:

Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
Do Ahead
Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your green bean salad shine. Look for crisp green beans, fennel with bright green fronds, and toasted pecans with a nutty aroma.
Don't overcook the green beans: Blanch them for just a few minutes until they are tender-crisp. Overcooked green beans will be mushy and lose their vibrant color.
Toast the pecans: Toasting the pecans will bring out their flavor and make them more crunchy. You can toast them in a skillet over medium heat or in a preheated oven at 350°F for 5-7 minutes.
Make the dukkah ahead of time: Dukkah can be stored in an airtight container at room temperature for up to 2 weeks. This makes it a great make-ahead ingredient for busy weeknights.
Serve the salad immediately: Green bean salad is best served fresh. The dukkah will soften over time, so it's best to enjoy the salad as soon as it's made.

Conclusion:

This green bean salad with fennel and toasted pecan dukkah is a delicious and healthy side dish that's perfect for any occasion. The bright flavors of the green beans and fennel are complemented by the nutty crunch of the dukkah. This salad is sure to be a hit at your next potluck or barbecue.