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Salad of Green Beans, Chinese Garlic Stems, and Olives
- Serves
4
Published 2001
This light and crunchy salad looks as if it were made entirely of green beans—but a sniff reveals the garlic stems, which appear to be almost identical. The fragrance of crushed fennel seed adds a sweet note, and slivers of oily black olive contribute their winy richness. Shreds of Belgian endive lighten color, texture, and flavor.
Ingredients
6 ounces ½ pound 10
Method
- Bend bottom of each garlic stem to snap it off where it breaks naturally (tender ones don’t need trimming). Drop into a large pot of boiling salted water. Boil until not quite tender, a minute or two. Lift out (save water for beans) into ice water. Drain and pat dry.
- Trim stems from beans. At an angle, cut beans into 1½- to 2½-inch lengths, approximately, as si
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