Green Beans and Fennel with Tarragon

By bjlazyl

Ingredients

• 1 lb. haricots verts, trimmed
• Kosher salt
• black pepper
• 1/4 c. olive oil
• 2 tbsp. lemon juice
• 1 garlic clove, chopped
• 1 fennel bulb, thinly sliced
• 1/3 c. fennel fronds, chopped
• 1/2 c. roasted almonds, chopped
• 2 tbsp. tarragon, chopped

Preparation

Step 1

Cook beans in a large pot of salted water until crisp-tender, 2 to 3 minutes. Drain and run under cold water to cool; drain well.
Whisk together oil, lemon juice, and garlic. Season with salt and pepper. Add beans, fennel and fennel fronds, almonds, and tarragon and toss to combine.