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White Bean & Fennel Salad

Yield

Yield: 4 Servings

Ingredients

  • 1 cup dried cannellini, navy or other dried white beans, soaked overnight in water to cover
  • 2-3 scallions, bulb and green tops
  • 2 small or 1 medium fennel bulbs, with fronds
  • Grated zest and juice of 1 lemon
  • 2 Tbsp rice vinegar or white wine vinegar
  • 5 Tbsp olive oil
  • 1 tsp fennel seeds, toasted
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Pour the soaking water off the beans and put the beans in a pot. Add fresh water to cover by a few inches, bring to a boil and boil hard for 10 minutes. Lower the heat, cover and cook gently until the beans are tender but still hold their shape.
  2. While the beans are cooking, prepare the remaining components of the salad. Thinly slice the scallions. Trim off the stalk and fronds from the fennel bulb. Finely chop 3 Tbsp of fronds and set them aside. Cut the fennel bulb into quarters and remove the core. Slice the fennel very thinly and set aside.
  3. Whisk 2 Tbsp of the lemon juice with the lemon zest, vinegar, oil, and ½ tsp salt.
  4. When the beans are done, drain them, pour them into a shallow bowl and let them cool for 5-10 minutes. Toss them with the lemon vinaigrette, fennel seeds, and sliced fennel. Season well with salt & pepper. Gently stir in the scallions and fennel fronds. Adjust the seasoning to your like with salt and black pepper. 5. Serve the salad at room temperature or just slightly warm.

Notes

Adapted from Deborah Madison’s Vegetable Literacy. This salad pairs very well with seared salmon or any other fish. For another variation, consider adding a can of tuna and/or chopped olives to the salad.

 

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White Bean & Fennel Salad
White Bean & Fennel Salad
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