Lemony Green Beans with Radish and Fennel
This is an easy salad of haricot verts, radish and shaved fennel to go with the Portuguese cod fish stew last night. Just parboil beans until tender, rinse and cool, slice radishes, and thinly shave fennel bulb using a mandoline. Thicker pieces of fennel can be tough so make sure they're nice and thin. Toss the ingredients and dress with fresh lemon juice, extra virgin olive oil and cracked black pepper. Garnish with chopped fennel fronds and lemon zest.