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Green Bean, Pickled Onion and Fried Almond Salad

  • Author: Meagan


Oh my goodness this salad is so simple and so so awesome!  I adjusted a couple of tiny things to make it even easier…thanks so much to Smitten Kitchen – enjoy!



1 lb. green beans (the skinny ones, haricot vert, are the best here), trimmed – parboiled in salted water for about 3 minutes, rinsed in cold water and drained well

1/2 fennel bulb, cored and very thinly sliced AND 1 T. lemon juice

1 or 2 celery stalks, trimmed and very thinly sliced

1/2 c. + whole, dry roasted and salted almonds AND 2 T. + olive oil

Pickled Onions

1/2 medium red onion, very thinly sliced

2 t. EACH sugar AND kosher salt

1/4 c. EACH red wine vinegar AND water


The reason this came together so easily is that I prepped some of the bits ahead.  Parboil the beans ahead and have them cooling in the fridge – I actually did this the day before while I was doing other things in the kitchen.  Doing the onions the day before is also highly recommended – place all pickled onion ingredients in a glass bowl with a good lid and mix well and put these in the fridge too – though if you only have 30 minutes to let them sit, Deb says that should do.  You can also have the fennel and celery prepped and sliced quite a ways in advance as the fennel is getting tossed in the lemon juice to keep it bright.

Now, if everything is ready to go, heat up a non-stick skillet, add in the oil and fry the almonds until they’re crisp and starting to pop a titch – hot and very crunchy means they’re perfect!

To assemble the salad, toss the green beans, lemon dressed fennel and celery together with a couple of tablespoons of the pickled onion juice.  Portion prettily on individual plates, and then sprinkle on pickled onions and hot olives.  You’ll wish you’d made more!



From Meagan's Kitchen

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