- Mandoline Slicer: For uniform, thinly-sliced vegetables (like green beans and fennel), essential in ensuring even cooking and presentation of salad ingredients.
- Chef's Knife: An essential tool for cutting herbs like dill finely for the pesto and preparing other vegetables.
- Cutting Board: A sturdy surface to safely cut fennel, green beans, and any other ingredients without damaging countertops.
- Mortar & Pestle: Traditionally used to grind fresh dill (and garlic) into the base of the dish's pesto.
- Measuring Cups: For accurately measuring ingredients such as olive oil or pine nuts, which could be part of a variation on this recipe or its dressing.
- Food Processor: Blends dill and garlic for the pesto more efficiently than hand-chopping.
- Salad Spinner: Quickly dries fennel, green beans (if using fresh), and other vegetables before dressing, ensuring a crisp texture in your salad.
- Bowl: For mixing the pesto ingredients together; stainless steel or glass bowls are preferred for ease of cleanup and durability.
- Wooden Spoon: A spoon that can stir dressings and mix components without scratching non-stick surfaces if used.
- Colander: Essential for draining the cooked orzo pasta before it's combined with other salad ingredients, ensuring your final dish isn't waterlogged.
8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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