Spring Bean Salad With Toasted Fennel Vinaigrette


Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette

Video taken from the channel: The Culinary Institute of America


Romano Bean Salad Recipe A Great Summer Salad with Garlic and Mint

Video taken from the channel: Food Wishes


Jamie Oliver’s principles for superb salads

Video taken from the channel: Jamie Oliver


Roasted Beet and Green Bean Salad with Grapefruit Vinaigrette

Video taken from the channel: Healthy Living Market and Cafe


Mighty Waldorf Salad | Jamie Oliver

Video taken from the channel: Jamie Oliver


Roasted Fennel & Green Bean Salad (Vegan, Whole30, Paleo)

Video taken from the channel: Every Last Bite


Green Bean Salad With Mustard Dressing Gordon Ramsay

Video taken from the channel: Gordon Ramsay

In a large bowl, whisk the crushed, toasted fennel seeds with the shallot, mustard, lemon zest and lemon juice. While whisking constantly, slowly stream in both oils until emulsified. Season with salt and pepper, to taste. Add the beans to the dressing and let sit while you prepare the remaining ingredients. DIRECTIONS.

In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper. Marinate at room temperature 2 hours. Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.

Transfer to a platter or serving bowl. Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture; toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt.

Top with hazelnuts, goat cheese, and reserved fennel fronds. For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jícama or radishes add another layer of texture and earthy flavor. Source: EatingWell Magazine, February/March 2005 12 of 21.

Putting chocolate behind us, (hey! Valentine’s day was just last week, did you forget already?) I’m looking forward to some serious palate cleansing. I’ve had this salad on my mind for weeks, and now that citrus season is in full swing, I finally got around to making it.

My craving for this salad w. I usually associate duck breast with asian flavours nut I fancied something different. I also had a load of vegetables in the garden so it helped used them up and I’m trying to cut down on carbs. This was a tasty and healthy little number.

Ingredients (serves 2)For the. Notes. Green bean cooking technique adapted from The Complete America’s Test Kitchen TV Show Cookbook. Make it dairy free/vegan: Omit the feta cheese, and replace it with an equivalent amount of Kalamata olives (pitted and thinly sliced). 3 Ways to Cook Fennel. Jun 22, 2020.

Jun 22, 2020. Jun 12, 2020. Green Bean Salad w/ Red Onion. recipe Ian Thorp July 18, 2020 Green Bean Salad w/Red Onions, Red Onions, Green Beans. Sizzling Spring Favorites.

Ian Thorp June 9, 2020. Stuffed Squash Blossoms. Ian. 1/2tsp fennel seeds, toasted 1 large sprig of thyme Sea salt and freshly cracked black pepper 1tbs unsalted butter.

For the Jersey Royal potato salad 1 bunch breakfast radishes 150ml classic vinaigrette 1/2tsp fennel seeds, toasted 1/2tsp coriander seeds, toasted 350g Jersey Royal potatoes, washed 250g tender-stem broccoli 1 bunch spring onions. Toss together the shaved fennel, arugula, orange pieces, toasted pistachios. Split the salad among four plates, and drizzle dressing on top, to taste. I used about a teaspoon or two each.

Serve each salad topped with two parmesan crisps.

List of related literature:

For the sauce, add the wine and stock and scatter the garlic, lemon slices, parsley, thyme, salt, red pepper flakes, and 2 tablespoons of the olive oil around the artichokes in the baking dish.

“Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party” by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
from Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party
by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Appetite by Random House, 2017

To use young dandelion greens in a salad, dress them with a shallot vinaigrette and toss with thinly sliced fennel, citrus, crumbled feta or ricotta salata cheese, and chopped pistachios.

“The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini” by Cara Mangini
from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
by Cara Mangini
Workman Publishing Company, 2016

Add the sliced fennel to the orange segments, along with the onion, parsley, 2 tablespoons of the olive oil, and the vinegar, but don’t toss the salad.

“BBQ USA: 425 Fiery Recipes from All Across America” by Steven Raichlen
from BBQ USA: 425 Fiery Recipes from All Across America
by Steven Raichlen
Workman Publishing Company, 2003

Add the romaine, salt, pepper, Parmesan, mustard, oil, and lemon juice—do not toss yet.

“The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)” by Amanda Hesser
from The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)
by Amanda Hesser
W. W. Norton, 2010

In this lovely, aromatic salad, wedges of fresh fennel are roasted with fennel seeds and garlic until caramelised and sweet, tossed with a tin of white beans then left to marinate with lemon and extra virgin oil.

“River Cottage Much More Veg: 175 vegan recipes for simple, fresh and flavourful meals” by Hugh Fearnley-Whittingstall
from River Cottage Much More Veg: 175 vegan recipes for simple, fresh and flavourful meals
by Hugh Fearnley-Whittingstall
Bloomsbury Publishing, 2017

Toss the cooled lentils with the radicchio, cucumbers, feta, parsley, preserved lemon, and ¼ cup of the dressing.

“Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life” by Lindsay Maitland Hunt
from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life
by Lindsay Maitland Hunt
ABRAMS, 2018

In a medium bowl, toss the arugula, fennel, mint, sorrel, and blackberries with a splash of the chile-lime vinaigrette.

“Gather & Graze: 120 Favorite Recipes for Tasty Good Times: A Cookbook” by Stephanie Izard, Rachel Holtzman
from Gather & Graze: 120 Favorite Recipes for Tasty Good Times: A Cookbook
by Stephanie Izard, Rachel Holtzman
Potter/Ten Speed/Harmony/Rodale, 2018

At serving time, toss arugula with half the vinaigrette, and combine watermelon, feta, red onion, and fresh mint.

“Bread and Wine: A Love Letter to Life Around the Table with Recipes” by Shauna Niequist
from Bread and Wine: A Love Letter to Life Around the Table with Recipes
by Shauna Niequist
Zondervan, 2013

Skip the bread, mix the arugula with milder greens, use dried cranberries instead of cranberry sauce, and throw in some walnuts and Easy Buttermilk Dressing (here).

“Leslie Sansone's Eat Smart, Walk Strong: The Secrets to Effortless Weight Loss” by Leslie Sansone
from Leslie Sansone’s Eat Smart, Walk Strong: The Secrets to Effortless Weight Loss
by Leslie Sansone
Center Street, 2006

Another good cold-weather salad is cabbage, thinly sliced out of its tight-leafed hermitage, well salted, dressed with rice wine vinegar, drained, then mixed with a big handful of roasted peanuts or toasted sesame seeds and sesame or olive oil, for a lovely, elegant, and nuttyslaw.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made these. It was (and leftovers still are) AMAZING. WOW. SOOOO good. I’m going to make it again…. And find other things to make with roasted garlic. I was worried that roasting the garlic would make the entire house smell like garlic. It did not!!!

  • I make up a jar of dressing, sometimes add some chili flakes, and use this dressing for more than a week or so. Flavour remains good.

  • Don’t know why so many have problem with this recept, but garlic for 20-30 minutes in the oven at 200C got it perfect like in this clip.
    Garlic doesn’t taste strong, so it is a honey-mustard dressing with little kcik of garlic at the end.

  • I found a much easier way, I steamed my green beans, and at the bottom of the steamer I added a few garlic cloves. I could easily squeeze out the garlic too

  • What is with the Brit’s (males) and their hair? They all need a “proper” hair cut”. What has happened? Jamie, sorry your hair looks really bad, besides needing an urgent hair cut, it is in “urgent” need of style. Your video may had been interesting, but most people may be watching your hair style, rather than your salad!

  • hi gordan…pls come to india again and experience and share with the world the amazing varieties of food we have.. i have seen you have covered very less indian food. there are so many varieties for every dish depending upon the place in our country which means 1000 awesome dishes including curries, street food, sweets and more.. for example chicken curry is made atleast in 10 different ways. also the food you get in five star hotels is different than the food you get in normal restaurants or street or at home. so there is alot to try. and i feel the world takes it seriously if you say it… pls make a new series..

  • I am in Lima, Peru. Quarantine time waiting to come back home in Cusco. Missing the nature, mountains, alpacas, llamas. I can’t see that here.

  • He is one of the Top chefs N the world he goes to other restaurants in other countries and critiques them to make them better chef Gordon Ramsay

  • My name Lê Phương, I watched the clip of him and much I liked it, it was like my dream!!! wish him success, may 1 day he will return to Vietnam!!! i want ti learn for him very much!!!

  • I love your morality and your health conscious attitude the fact you’ve drawn immense attention to the fact that schools are providing junk for our kids in cafeterias in schools that actually have them; most dont in canada… but im unsubbing as I don’t always know which video is yours and which is your sons and since the comments are turned off it leaves me feeling as though my input doesn’t matter; please excuse I get it you gotta keep your kids safe but this could have been easily done by withholding all comments prior to being allowed to be posted by your safety settings. This also prevents trolling and bullying. I get it and please understand my unsub and my reasons why peace I have been a sub for years now and im sad to go but adieu and you won’t miss me you’ve made it and are living the dream who needs moi… I am the unwashed lol….just a british joke/an olde type of joke for the monarchy…which on another point need to go tired of my taxes going to support a lazy scandalous pansy useless bunch of useless trash…… the gloves the queen wears is to protect her from what we commoners may have….. she used to berate diana for her work with the unwashed/in particular the aids and hiv victims; they should have blown the united states up for having designed the virus; same as the covid 19 it is statistically aimed at the ppl who suck off the system they paid into the elderly; people who are in ill health and black women…. two fold benefits there kill em so they don’t keep reproducing when this is over it will have killed millions in depopulation globally this is why trump isn’t afraid he knows there is a cure other wise he’d be same as our pm; in a basic lockdown from parliament same as the rest of the globe did think about it.. peace love and light…

  • hm… that there would probably have 30g+ of fat regardless of how healthy it looks. Obviously essential fats though.
    Even so, unless you’re a body builder/athlete, that there should be reduced to no almonds and one table spoon of olive oil or so.

  • So you use your fingers to toss the salad AFTER you dip two of them into the dressing and liked it off? That’s what the French would do.

  • I like my salads drowned in dressing. Anything less is bland. The dressing is where most of the flavor comes from and the wonderful oily texture that coats your tongue.

  • Hello from Toronto, Ontario! Just discovering some new salads I’ve never tried before, this one looks awesom! Thanks Jamie! (P.S. I live in the suburbs, not too many animals around, and most people are trying to enjoy what’s left of the summer here, while in quarantine). Happy summer!

  • I promise if he didn’t say anything about the backyard I wouldn’t have noticed anything out of the ordinary. He made too much of a big deal about it. Gross!!! Interesting take on a Waldorf though. From Romania, Arad. Pretty close to Hungary or as we say, Ungaria: )). No other Romanians here: ))

  • No garlic in your dressing? I also like to sometimes add fruits to my “green” salad, such as raisins, dried cranberries/currants, even other dried fruits, such as bananas, apricots, apples, etc.

  • add a drop of bright green food coloring and it will look and even taste better(due to the psychological effect of color of food on taste)

  • 4 years later! Loved JO’s take on waldorf. It shall shine very soon on my table. Thank you. And I’m from Pakistan and follow JO (also subscribed) to him on you tube. Love his recipes. Tried his roasted chicken with lemon, butter and cream….. Divine!

  • This is how I make my salad dressing: Pour on some olive oil on the salad, sprinkle some regular vinegar, salt, and then comes the tahini. Pour it lightly over the entire salad and then, your choice of fruit jelly. Put a teaspoon of it on the four corners of the salad (a tablespoon for large salads), mix it all up and then, enjoy!

  • Someone can type englishsub to help me. I cann’t understand all the words that Ramsay said in this video, please?…… And I wannt to make it for my family

  • I’m currently in port alberni Vancouver island. Loads of mallard ducks swimming around with their little corky duckies, the result of mallards doing their thing

  • I can only believe this is a good video…why anybody would down-vote it is beyond me!! Instead of down-voting it would be assumed they would simply stop watching it in this case!!

  • From Eleuthera Bahamas,sometime difficult to fine all the ingredients on the island but I try with different ingredients and turn out very good.

  • Watching this video a couple years ago started me making my own dressing with olive oil, vinegar, a little balsamic vinegar, and jam. Adding the jam means my son eats up his salad. Big thanks, Jamie.

  • I find it odd that nobody can answer the roasted garlic question… I just did it for the first time. In the oven on the center rack, just like you see in the video, 400 degrees for 40 minutes. it squeezed out exactly like it did in the video. tastes great with all the ingredients too.

  • I’m from Canada; we have squirrels,red, black, grey, and birds, bluejays and sparrows, and chipmunks in our back yard that our feed. I love your cooking shows.

  • 2:20 Did he say MINT. Pro Chef or not that’s a classic example of “your not sophisticated enough to appreciate this”. Survey says, “GROSS”. Jamie thinks this doesn’t taste like mouthwash. If this is his example of”soft herbs are rock n roll” I think he could learn a thing or two from a girl scout cooking class.

  • @misterpink95 if you tried it, you can say ew. if you haven’t then shut the hell up. some people like this. and if chef John is cooking it, then it must be good.

  • Oh my goodness, I am so making this! I was looking for a great green bean dish and I think this is it. I love all of the ingredients that went into it so no doubt the final product will be just as good. Thank you.

  • I love your passion for real food. It’s like you’re screaming to people to wake up and stop eating the stuff that poisons us-partake of the goodness of the Earth! People are listening. Keep doing what you do! <3

  • of course, you can’t just have a classic Waldorf Salad, nooo, Jaime. it’s got to be fucked about with. i shall continue my search for a Classic Waldorf Salad elsewhere.

  • Any kid from France knows this! It would be nice to learn some real cooking skills for dishes other than what the average person already knows.

  • I’m in New Wilmington, PA, my ecosystem is bird sanctuary with chicken, turkey’s and other native birds! Love to see your improvisation of the Waldorf Salad, always a favorite of mine. Thank you!

  • I’m surprised! I love the flavor and texture of raw beans! (I don’t concern over aesthetics when I cook.) You think they are sweeter when they become cooked? Interesting.. I think I’ll have to compare the two now.

  • From an Indian in Australiayou are such an amazing person. I try your recipesthey always come out perfect. Thanks for teaching us advanced level techniques.

  • From Cape Town South Africa winter animals quiet and country in 4 months noe Lockdown.Luv the different touch on a waldorf salad. Thanks.Lekker eet

  • this recipe rocks, one of the best salads ever, quite popular in romania, flavors are very strong but the salad is very light perfect for summer time.

  • Did anyone else not feel like he had access to every ingredient off camera

    if you wanna make this french, heres the dijon mustard, or morrocan chuck in this rosemary lol

  • From Oz.
    I made this but reserved half as a condiment to the main course.
    The other half of the salad was blended and the paste used to stuff a pork loin roast.
    Now THAT was utterly sensational!

  • I think I’m gonna try this tonight. I have all of these ingredients on hand! Never knew about roasting garlic. Love this guy.

  • I tried making this for lunch today, but the garlic refused to properly roast for me. It spent over half an hour in the oven at 400F, but never softened…

  • are we suppose to pull the stringy part off from the side? just asking, cause when chinese people prep those beans, they usually pull it off.

  • US Great Smokey Mountains (Dolly Partons home) in East Tennessee; Animals frigging all over here; Waldorf Salad is fantastic, will try your version; Thanks Jamie; PS: loving your show “5 Ingredients” on pbs ��

  • Glad I watched this. So now I’d only whisk when I’m doing caesar salad dressing.From now on, I would simply mix and shake the dressing in a jar, which is a whole lot easier to do.

  • 3:00 Jamie got hypnotized by the cucumber slice, cucumber taking over world. cucumber for president.
    cucumbeeeeeer maaaloooooord cucumbeeeeeeeer!

  • From Hong Kong. Watching it during the lockdown. Actually was watching F Towers Episode about Waldorf Salad and what the fuss is all about? Looks amazing will try it soon. Thanks Jamie

  • If you don’t want to buy a salad spinner put the greens in a small plastic bag with a paper napkin or paper towel in there, knot the top and start a’spinning. Around your head, side to side, whatever. Let the kids do it.

  • He didn’t invent ANY of this. So annoying “His principles…” Give me a friggin break. Typical modernity worship the man not the technique, which has been around for decades.

  • Many British restaurants are clueless when it comes to making a decent salad.
    Some don’t even offer you a passable dressing and if you dare to ask for one they’ll present you with a sachet, if you’re lucky and can open the damn thing!
    One of the things I love about visiting Spain is the fact that, even in the cheap and cheerful places, there’s usually a bottle of Olive Oil and Vinegar on every table.

  • on the video you say 1/2 cup of olive oil but when I go to your recipe it says 1/4 cup. Which is correct. I made this and it’s great.

  • Can I use green scarlet runner beans or are romano beans essential to the recipe? Also what vegetarian dishes can you eat these with, or are they enjoyable on their own?

  • I absolutely adore salads. Love roasted walnuts but these roasted grapes really expand my horizon. Thanks from Ukraine:) (plenty of animals here))))

  • hey you asked what our food wish is and i was thinking and wondering if you would do a video on a desert for a change please and thanks a lot keep up the videos and what you do they are great me hungry ever time well done:)

  • Hey Chef John, I’ve seen each and every one of your videos! I’ve also tried a couple dozen of em! Your recipes never disappoint and this one surely looks like it won’t!
    I’m trying this tonight, Thanks for all the amazing recipes Chef John, keep up the good work!

  • I’m from Turkey, Istanbul. But I live in a small village in Izmir, Selcuk. We have a lot of cats, dogs and chickens. Our neighbour has cows, sheep, lambs. We have a tandoor pit, wood oven and a professional grill. We will be very happy if you come here to honor us. From all of my respects and love. NAJDA

  • Love this channel. Way better than Food Network. Food network has become a sports stadium. In my opinion, it has lost its purpose.