Marinated Fennel and Green Bean Salad

From the Cook Book, Cooking in Real Life by Lidey Heuck

I first read a recipe by Lidey Heuck in the New York Times for a Taverna Salad, to me it sounded like a different version of fattoush, with the toasted pita bread and halloumi, although the traditional Lebanese fattoush does not include halloumi cheese. It reminds Lidey too of fattoush. Anyway I’ve made it many times this week both with and without the pita bread and halloumi cheese. It’s delicious both ways. I tried the other two recipes by her, a clam and pearl couscous recipe and a shawarma chicken with the most delicious dip. So then I bought Cooking in Real Life and have to say this is a fantastic cook book, so far all the recipes work, they are unique in that they add an unexpected ingredient with a twist to familiar dishes.  She also adds alternative ingredients if you don’t have something or can’t find it easily in the store. Looking through all the recipes, I went for this one next because I had some leftover green beans in the fridge and a fennel bulb. 

Ingredients

Salt and freshly ground pepper

1 lb green beans trimmed

1/3 cup extra virgin olive oil

Grated zest of half an orange

2 tablespoon of freshly squeezed orange juice

Grated zest of half a lemon

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon Dijon mustard

1/2 cup thinly sliced shallot (1 large shallot)

1 medium fennel bulb, cored and thinly sliced crosswise

1/2 cup pitted Kalamata olives

Chopped fennel fronds or fresh parsley for serving

Directions

In a large pot, fill with water and a tablespoon salt, bring the water to the boil and drop the green beans. Cook for three minutes until just tender. Drain and place the beans in ice water to cool. Next place the beans in a colander to drain.

In a large bowl combine the olive oil, orange zest, orange juice, lemon zest, lemon juice, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk vigorously then add the shallot and whisk again.

Pat the beans dry with a paper towel and add them to the bowl, along with the fennel and olives. Toss well. Set the salad aside to marinate for at least 1 hour at room temperature, tossing occasionally or up to six hours non the fridge. Allow the salad to come to room temperature before serving

Spoon the salad onto a platter, sprinkle with salt and pepper and garnish with fennel fronds.

This salad can be made ahead, good with chicken or salmon added.

A Different Fattoush Salad

This salad recipe adapted from Cooking in Real Life by Lidey Heuck appeared in the New York Times on Wednesday April 3, 2024. It is a delicious salad but although the recipes states it can be made ahead, I would caution you to keep the toasted pita bits to one side not mixed in with the salad. We found the pita bread becomes quite soggy soaking up all the delicious juices if you eat it the next day.

The dressing can be made in advance.  Tonight I had no halloumi and skipped toasting the pita bread, it was still a good salad without the halloumi or toasted pita!

Ingredients for the dressing

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar 

1 teaspoon minced garlic

1/2 teaspoon dried oregano

Salt and pepper

Ingredients for the salad

3 medium tomatoes diced into 1/2 inch pieces

1 (15 oz) can chick peas drained

1 orange or yellow bell pepper diced into half inch pieces

1 large English cucumber halved and diced into 1/2 inch pieces

1/2 cup pitted Kalamata olives coarsely chopped

1/4 cup chopped parsley

1/4 cup minced red onion or shallot

2 tablespoon capers coarsely chopped 

2 scallions thinly sliced

1 lemon squeezed

a pinch of citric acid

1/2 pita bread (optional)

1 8oz block of halloumi cheese - use 4 oz. Cut into 3/4 inch thick slices (optional)

Directions

Dressing

In a small bowl combine 1/2 cup olive oil with 2 tablespoon red wine vinegar, garlic and oregano. Whisk vigorously to combine then season with salt and pepper

Salad

In a large bowl combine tomatoes chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.

The pita bread and halloumi is optional, the salad is terrific without these two ingredients

Chop the pita bread into 1 inch pieces and place in a bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat.

Heat the oil in a skillet over medium heat, sauté the pita bread until toasted and golden brown.

About 3 minutes. Return the toast pita to the bowl.

Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium high heat and cook the halloumi until golden brown, approximately 2-3 mins per side. Transfer to a cutting board and cut the slices into bite size cubes.

Add the pita and halloumi to the salad and serve.