Fennel, green bean, and olive salad from Cucina Fresca: Italian Food, Simply Prepared by Viana La Place and Evan Kleiman

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Notes about this recipe

  • pastaplease on March 03, 2026

    Liked this. Added about twice as much anchovy. Really liked the dressing, but I am partial to lemon. Next time I would try some Kalamata or Castelvetrano olives (or a combo). The oil cured olives were fine, but it didn’t feel as if they had to be those specifically. This is an easy, refreshing salad and I imagine it would travel well.

  • tui on April 01, 2013

    This is a good combination. We had it with a roasted shoulder of lamb and it worked well.

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