Voorbereiding

This vibrant salad is our new favorite way to serve green beans on Thanksgiving. Quickly cooking the beans in boiling water helps them maintain their crunch, while a dunk in ice water locks in their verdant green color. The fresh combination of crisp lettuces, sweet fennel, creamy goat cheese, and a toasty pecan vinaigrette, makes this modern salad a welcome counterpoint to all of the rich comfort foods on our holiday table. If your fennel bulb doesn’t have fronds, feel free to add a handful of chopped parsley or some fresh tarragon leaves instead.

*This recipe originally ran stateside on HexClad.com.

1. Prepare a large ice bath. Bring a HexClad 8 QT/7.5 L Hybrid Stockpot of water to a boil. Season generously with salt. Add the beans and cook over high heat, stirring occasionally, until bright green and crisp tender, 4 to 5 minutes. Transfer to the prepared ice bath and let sit for 5 minutes. Drain well and pat dry.

2. Meanwhile, in a small bowl, whisk the vinegar with the mustard and honey. While whisking constantly, slowly stream in the olive oil until emulsified. Stir in the pecans and season with salt and pepper.

3. In a large serving bowl, combine the lettuce with the radicchio, sliced fennel, fennel fronds, dried cranberries, and the blanched beans. Season with salt and pepper. Drizzle half the vinaigrette over the salad and toss to coat. Crumble the goat cheese over the top and drizzle with more vinaigrette, if needed.