Green Bean and Fennel Salad

by Stephanie Conley

A side dish to any meat or a good vegetarian salad.




You'll need

  • 100g feta cheese
  • 1 large fennel bulb
  • 400g green beans
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar

Here's how

  1. Blanch green beans in boiling water for 2-3 minutes and drain. Put them in a bath of ice cold water for 5 minutes and drain again.
  2. Using a mandolin or sharp knife cut the fennel finely.
  3. Place the beans in a serving dish and scatter the fennel on top. Dress with olive oil and vinegar and season. Toss together.
  4. To finish crumble the feta over the top and serve.

About the Author

Stephanie Conley

Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio

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