Dragon tongue beans may be my new favorite ingredient.

They’re a cross somewhere between a snap pea and a green bean. They’re good raw, they’re good cooked. They change colors, you guys.

Dragon Tongue and Fennel Salad With Feta | Things I Made TodayA couple weeks back, I dipped my toes into dragon tongue beans by pairing them with pancetta and mushrooms. This week, I’m playing up their snap pea vibes and using them in a really fresh, ironically summer like salad. It’s fall—I get it—but let’s just appreciate the amount of crunch this salad has.

Dragon Tongue and Fennel Salad With Feta | Things I Made Today

The inspiration for this salad comes from a party I hosted back in the middle of the summer, when my friend Sarah brought over the freshest, crunchiest pea salad that was full of herbs, lemons, and cheese. I don’t know all the specifics, but I was definitely trying to pull out those flavors I remembered.

Dragon Tongue and Fennel Salad With Feta | Things I Made Today

While making this salad, I paid very close attention to cutting the beans on the bias for a more beautiful look. Then I stopped paying close attention to the knife and instead got distracted by The Daily Show. Until I took off a nice slice off my thumb. Even so, it was totally worth it, even if I had to eat it holding one hand above my head.

Dragon Tongue and Fennel Salad With Feta | Things I Made Today

Dragon Tongue and Fennel Salad With Feta
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ pound dragon tongue beans, trimmed and sliced on the bias into ½ inch pieces
  • 1 small fennel bulb, bulb cored & thinly sliced, fronds reserved
  • 1 large or 2 small shallots, thinly sliced
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • zest of ½ a lemon
  • Pinch Kosher salt
  • 3 ounces feta, crumbled
  • 2 tablespoons parsley, chopped
  • 2 tablespoons fennel fronds, chopped
  • Freshly ground black pepper to taste
Instructions
  1. In a large bowl, combine dragon tongue beans, fennel, and shallots.
  2. In a small bowl, whisk together olive oil, lemon juice, zest, and salt.
  3. Pour dressing over vegetables and toss to coat. Stir in feta, parsley, and fennel fronds. Add pepper to taste.

 

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