Cannellini Bean Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons lemon juice, 1 lemon (or as needed)
• 1/2 lemon, zest finely grated
• 1 teaspoon dijon mustard
• 1/2 teaspoon ground fennel
• 4 -6 anchovy fillets, rinsed and chopped
• kosher salt & freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 2 cups cannellini beans, cooked and drained (1/2 lb dry)
• kosher salt & freshly ground black pepper
• 1 pinch crushed red pepper flakes
• 6 -8 asparagus spears, trimmed and peeled (use fat ones)
• 6 radishes, trimmed
• 1 fennel bulb, trimmed (small)
• 1 spring onions or 1 a few green onion, finely chopped
• fresh parsley or fresh basil or fresh dill, chopped for garnish

Recipe

• 1 whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
• 2 place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
• 3 use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
• 4 place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
• 5 spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.