The combination of green beans and Asian Pears may seem novel. However, when we saw the beautiful beans at the farmer’s market this Sunday, and then found the season’s first Asian pears, we knew that we had to do something with them.
Getting our inspiration from this recipe for green bean and fennel salad on Epicurious.com, we tweaked it to get this supper tasty recipe! The sweetness and crunch of the pear provided great contrast to the acidity of the dressing and the bitterness of the parsley. If you don’t like the taste of parsley, try mixing it with baby lettuce greens.
Have it with a rotisserie chicken and either a nice bread or marble potatoes sprinkled with salt, pepper and thyme, and then sautéed in olive oil & butter, and you have a great meal!
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons flax seed oil
- 1 tablespoon olive oil
- 1 teaspoons water
- 2 teaspoons finely grated lemon peel
- 1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups
- 1 large fennel bulb, trimmed, quartered lengthwise, thinly sliced crosswise
- 1 medium Asian pear, cored, quartered and cut into thin slices
- 1 cup fresh Italian parsley leaves, removed from stalks
- 2 tablespoons chopped fresh chives
- Whisk first 6 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, Asian pear, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.