This salad of sweet and smoky griddled fennel, with boiled green beans and a lemony tarragon dressing was made to act as a counterpoint to a creamy and rich potatoes dauphinoise and watercress salad on Monday, which was blustery and autumnal.
Served 4 as a side dish
Ingredients and Prep:
double handful of green beans, ends cut off – boiled for 5 minutes in salted water, then rinsed in cold to stop cooking
1 fennel, very finely sliced, tossed in oil and salt, and cooked on a hot griddle until a bit charred
1 tablespoon capers
2 tablespoons chopped tarragon
juice ½ lemon
½ tablespoon natural yogurt
4 tablespoons olive oil
pinch of salt and black pepper
garlic clove, bashed slightly (will be removed)
How I made it:
Prepare the salad ingredients as indicated. While the fennel is cooking (see above), whisk all the dressing ingredients together, with the garlic clove. Remove the garlic clove from the dressing after 5 mins. Toss salad ingredients with dressing and place in dish.
Potatoes dauphinoise and watercress salad. Lovely red wine brought by Ayca.