Green Bean & Fennel Salad with Orange Hoisin Dressing By Jeremy Pang
Lee Kum Kee

Green Bean & Fennel Salad with Orange Hoisin Dressing By Jeremy Pang

Serves 2-3 persons
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Ingredients

½ red onion, thinly sliced
1 whole fennel, thinly sliced
200g green beans, topped & tailed
½  orange, peeled and segmented

Dressing

finely grated zest of 1 orange
juice of ½ orange
1 clove of garlic, peeled and finely chopped
1 pinch of sea salt

Garnish

1 handful of picked coriander
1-2 Tbsp peanuts or cashews, toasted

Method

1 Combine the dressing ingredients. Add the red onion and fennel to the dressing mix for at least 15-20 minutes before assembling the salad.
2 Blanch the green beans in boiling water for 2-3 minutes, drain and quench in cold water to keep the crunch.
3 Crush the peanuts or cashew coarsely using a pestle and mortar.
4 Assemble the salad with the green beans first, then the red onion and fennel. Scatter the orange segments over the salad and dress with any leftover dressing.
5 Garnish with the coriander leaves and crushed nuts.

Tips

1 Use the peel of 1 orange to zest, half of the fruit to juice and the other half in segments.
2 Once all the fennel and onions have been sliced, keep a handful of both fresh, rather than marinating them all to create a varied texture and crunch in the salad when serving.
3 Freshen the coriander leaves by keeping them in a bowl of cold water in the fridge or sandwiched in damp kitchen towel. This will give them a nice natural curl.
4 General lockdown / kitchen tip: if chopping garlic or ginger, prepare a batch of these either by hand or using a food processor in advance, and freeze in ice cube trays, or sandwiched between baking sheets that you can then break up once frozen. It will save time in the long run and keep your garlic and ginger fresh!
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.