Green Bean Salad With Fennel and Toasted Pecan Dukkah

Preparation

1. Step 1

   Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8–10 minutes. Let cool completely.

   Step 2

   Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.

   Step 3

   Coarsely chop ¼ cup pecans; set aside. Pulse sesame seed mixture, ½ tsp. salt, ½ tsp. pepper, and ½ cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.

   Step 4

   Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.

   Step 5

   Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.

   Step 6

   Whisk lemon zest, oil, ½ tsp. salt, and ¼ tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining ¼ cup pecans.

   Do ahead: Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.