- 1 pound green beans or haricot vert
- 1/2 a fennel bulb (about 1/2 pound)
- 1 stalk celery, trimmed
- 1/2 medium red onion
- 1 tablespoon lemon juice
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon kosher salt
- 1 1/2 teaspoons sugar
- 1/3 cup (about 2 ounces) whole almonds
- 2 tablespoons plus 2 teaspoons olive oil
Very thinly slice half your fennel bulb, your celery and your half onion. Toss the fennel with lemon juice
In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for at least 30 minutes and ideally about an hour.
Meanwhile, bring a large pot of salted water to boil. Trim green beans, and boil until crisp-tender, about 4 to 5 minutes for regular green beans and about 3 minutes for skinny ones. Plunge in an ice water bath. Drain and pat dry.
Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.
Assemble your salad: Toss green beans with most of fennel, all of celery and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences.
Serves 2 as a main. From Smitten Kitchen