Summer Bean Salad with Fennel, Capers & Lemon Cream

Course Salads

Ingredients in this Recipe

1 bulb baby fennel
1 lemon
1 pound of fresh beans (I used fresh cranberry and purple hull green beans)
1 teaspoon of red wine vinegar
2 tablespoons capers
3 tablespoons of Crème Fraîche
greens (I used a mixture of watercress & arugula)
olive oil
parmesan cheese
sea salt and pepper

Recipe Preparation

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