1 pound tender green beans, trimmed and cut on the diagonal
1 large fennel bulb, about 1 pound
2 Tablespoons virgin olive oil
3 Tablespoons lemon juice
2 Tablespoons water
1 flat anchovy fillet, minced
1 garlic clove, peeled and minced
Coarse salt to taste
1/4 cup black olives, pitted and quartered
Freshly ground pepper
Blanch green beans in an abundant amount of boiling salted water until they are tender, yet still crisp, about 10 minutes. Drain and refresh under cold running water. Shake dry.
Trim the stalks off the fennel bulb and cut away any tough outer leaves. Slice fennel into thin strips, leaving the core behind.
To make dressing combine olive oil, lemon juice, water, anchovy, garlic, and salt in a large bowl. When ready to serve toss the fennel and green beans in the dressing. Sprinkle the olives and grind the pepper over the top.