LIVE

We love this satisfying, citrusy salad with green beans. Make sure to top with plenty of hazelnuts and goat cheese! 

Darcy Lenz
Darcy Lenz
Recipe by Coastal Living April 2015

Gallery

Credit: Brian Woodcock; Styling: Rachael Burrow

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat; bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender; drain. Immediately plunge beans into a bowl of ice water; drain and pat dry with paper towels.

    Advertisement
  • Peel and section oranges. Combine orange segments and green beans in a large bowl. Thinly slice fennel bulb; add to bowl with beans and orange segments. Finely chop 1 tablespoon fennel fronds, and set aside. (Discard fennel stalks.)

  • Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture; toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt. Top with hazelnuts, goat cheese, and reserved fennel fronds.

Advertisement