Cannellini Bean Salad With Shaved Spring Vegetables Recipe

Name: Cannellini Bean Salad With Shaved Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; pepper; 1/2 cup extra virgin olive oil; 2 cups cooked cannellini beans, drained; Salt; 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

Servings: persons

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
pepper
1/2 cup extra virgin olive oil
2 cups cooked cannellini beans, drained
Salt
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

1
To make the vinaigrette, whisk together the vinaigrette ingredients.
2
Adjust lemon juice, salt and pepper to taste.
3
To assemble the salad, place the beans in a large bowl.
4
Pour half the vinaigrette over the beans and toss lightly.
5
Season with salt, pepper and red pepper flakes.
6
Using a sharp mandolin and a hand guard carefully slice the asparagus spears lengthwise to about the thickness of a penny.
7
Slice the radishes and fennel to the same thickness.
8
Lay the shaved vegetables and chopped onion or scallions in a shallow bowl.
9
Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
10
Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables.
11
Add a little more vinaigrette over the top.
12
Sprinkle with chopped parsley, basil or dill.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons lemon juice, or as needed, Finely grated zest of half a lemon, 1 teaspoon Dijon mustard, 1/2 teaspoon ground fennel seed, and more.

Yes, Cannellini Bean Salad With Shaved Spring Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cannellini Bean Salad With Shaved Spring Vegetables

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