Green Bean and Onion Salad

From Nelson’s Kitchen

  1. Pickle the Red Onions
    • Cut the onions in half and then slit each half keeping the root part together.
    • Finely slice the onions (you want 1/4 circles) and place in a bowl.
    • Put white vinegar, sugar and 1/4 teaspoon of salt in a small saucepan.
    • Simmer stirring until sugar dissolves.
    • Pour hot vinegar mixture over the onions and cover loosely. Let onions cool completely, about 30 minutes.
    • Drain onions in a strainer and discard the vinegar mixture.
    • You can put it in the fridge for later use, but it should be at room temperature for serving.
  2. French and Blanch the Green Beans
    • Cut off the end of each green bean.
    • Cut in the diagonal into small pieces.
    • Bring a large pot of water to a rapid boil.
    • Fill a large bowl with cold water and add ice to the bowl.
    • Drop all the green beans to the boiling water at once and cover the pot immediately so that it comes back to a boil quickly.
    • Let it cook for about two minutes.
    • Test a piece of green bean. It should be very firm still.
    • Lift the green beans from the boiling water with a mesh.
    • Drop them in the bowl of cold water.
    • Let them cool completely in the cold water.
  3. Assemble the Salad
    • Put the green beans in a large bowl.
    • Season with olive oil, rice vinegar, salt, and pepper to taste.
    • In a dry skillet warm up the fennel seeds until they are very fragrant.
    • Remove to a plate and let them cool off completely.
    • Add drained onions and fennel seeds to the green beans.