- 4
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.
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.