Oh this salad is good.  Its sooooooo crunchy and beautiful.   I got it from the fabulous food blog Smitten Kitchen.  My only contribution was the addition of radishes….because I had them left over from making an Arugula Salad with Smoked Salmon, Radishes and Avocado.  I think that they fit in perfectly!

This salad includes a whopping three ingredients that my husband does not care for (radishes, raw onion and green beans).  As I eat it, I find myself devilishly pleased that I will not have to share it with him (awful right?)  I think that it will keep well for packed lunches….if there is any left.  I have eaten nearly half of it all by myself while writing this.  I was going to have it as a side with my Winter Vegetable Pot Pie…but that will have to wait until dinner now, because I’m full of green beans!

GREEN BEAN SALAD WITH PICKLED ONIONS AND FRIED ALMONDS

barely adapted from Smitten Kitchen

• 1 pound green beans or haricot vert (skinny ones)
• 1/2 a fennel bulb (about 1/2 pound)
• 1 stalk celery, trimmed
• 1/2 medium red onion
• 5 or 6 radishes
• 1 tablespoon lemon juice
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 tablespoon salt
• 1 1/2 teaspoons sugar
• 1/3 cup (about 2 ounces) whole toasted almonds
• 2 tablespoons plus 2 teaspoons olive oil

1. Very thinly slice half your fennel bulb, celery, half onion and radishes. Toss the fennel with lemon juice to prevent browning.
2. In a small bowl, whisk  the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour.
3. Meanwhile, bring a large pot of salted water to boil. Trim and tail green beans.  Boil beans until crisp-tender, about 4 to 5 minutes for regular green beans and about 3 minutes for skinny ones (haricot vert).
4. Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.
5. Toss green beans with most of fennel, all of celery and radishes and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences.