CANNELLINI BEAN SALAD w/SHAVED SPRING VEGGIES

By BobD

Ingredients

• FOR THE VINAIGRETTE:
• 3 tablespoons lemon juice, or as needed
• Finely grated zest of half a lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground fennel seed
• 4 to 6 anchovy fillets, rinsed and chopped
• Salt and pepper
• 1/2 cup extra virgin olive oil
• FOR THE SALAD:
• 2 cups cooked cannellini beans, drained
• Salt and pepper
• Pinch red pepper flakes
• 6 to 8 large, fat asparagus spears, snapped and peeled
• 6 radishes
• 1 small fennel bulb, trimmed
• 1 small sweet spring onion, or a few scallions, finely chopped
• Chopped parsley, basil or dill, for garnish.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.

2. To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and
red pepper flakes.

3. Using a sharp mandolin — and a hand guard — carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.

4. Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley, basil or dill.