Instructions: Rub inside of salad bowl with the garlic. Leave garlic in bowl. Cook green beans, uncovered, in large pot of boiling salted water until tender, 6 to 8 minutes. Drain well.

Meanwhile, quarter fennel and cut into thin crosswise pieces. There should be 1 cup. Finely chop about 1/4 cup of the fernlike fronds. Add both to beans.

Drizzle with olive oil and vinegar. Add salt and pepper to taste. Toss and serve warm or at room temperature.

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