Active Time

　　25 minutes

　　Total Time

　　40 minutes

　　Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.

　　

Ingredients

10–12 servings

　　¾ cup pecans (3 ounces)

　　3 tablespoons sesame seeds

　　1 tablespoon coriander seeds

　　1 teaspoon cumin seeds

　　½ teaspoon fennel seeds

　　Kosher salt, freshly ground black pepper

　　2½ pounds green beans, trimmed

　　1 medium fennel bulb with fronds

　　Finely grated zest from 1 lemon

　　⅓ cup extra-virgin olive oil

　　

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.