Fennel, french bean and cobnut salad

Serves 4

Thursday 31 December 2009 01:01 GMT

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

2 fennel

250g French beans

Large handful of cobnuts (pine nuts are a good substitute)

Slice the fennel as finely as possible. Blanch the French beans and let cool. Mix the fennel and beans with salt, pepper, olive oil, lemon juice. Add the cobnuts, serve.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Stay up to date with notifications from The Independent

Thank you for registering

Fennel, french bean and cobnut salad

Serves 4

Join our commenting forum

Thank you for registering