- green beans - 450 Grams
- fennel - 1/2 Pieces (about 220 g)
- stalk of celery - 1 piece
- medium red onion - 1/2 Pieces
- lemon juice - 1 st. a spoon
- red wine vinegar - 1/4 cup
- water - 1/4 Glass
- salt - 1 st. a spoon
- sugar - 1 1/2 teaspoons
- almonds - 1/3 cup
- olive oil - 2 items. spoons (and 2 teaspoons)
1. Prepare a bowl of ice water. Trim the ends of the bean. 2. It is very thin to cut half a fennel, a celery and half a bulb. Stir fennel with lemon juice to prevent darkening. 3. In a small bowl, mix the vinegar, water, salt and sugar together. Add the onions and put aside marinating for about an hour. If you have not enough time, you can limit yourself to 30 minutes. 4. Meanwhile, in a large saucepan bring the salted water to a boil. Add the beans and cook until it becomes soft, about 4 to 5 minutes. Dip the beans in a bowl of iced water. Strain and dry. Heat the large frying pan over medium heat and add 1 teaspoon of olive oil. Add almonds and fry until browned, 2 to 3 minutes. Lightly salt and pepper to taste. Lay the almonds on a plate, chill and cut in half or into 3 pieces. 5. Stir the green beans with fennel, celery, pickled onions and almonds. Add 2 tablespoons of marinade from red onion and 2 tablespoons of olive oil to the mixture. 6. Season well with salt and pepper. Stir the salad and serve immediately.
Servings: 3-4