Fennel and White Bean Salad
By Trix
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Ingredients
- 11/2 cups cooked white cannellini beans
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- 1/8 tsp salt and pepper
- 1 fennel bulb thinly slice lengthwise
- 1/4 pound romano cheese shaved
- 1/2 cup raw toasted almonds
- 1/4 cup parsley leaves
Details
Preparation
Step 1
In a bowl combine first 5 ingredients. Marinate at room temperature for 2 hours. Add fennel. Place on platter and top with shaved cheese and chopped almonds. Makes 6 salads.
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