These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Green Bean, Orange, and Fennel Salad

From Foothills Market

<p>This recipe has a variety of fresh summer tastes and goes together quickly for an easy lunch dish.</p>
Source: Coastal Living (Entered by Market Manager)
Serves: 6 servings


Ingredients
1 3/4 tsp salt, divided
1 lb green beans, trimmed
2 oranges
1 medium fennel bulb with stalks
4 Tbsp extra virgin olive oil
2 Tbsp rice vinegar
1/2 tsp orange zest
1 Tbsp fresh orange juice
1/4 tsp freshly-ground black pepper
1/2 tsp granulated sugar
1/3 cup chopped blanched hazelnuts, toasted
3 oz goat cheese, crumbled

Step by Step Instructions
  1. 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.
  2. 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.)
  3. 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.