Fennel and White Bean Salad

1. 1

   Heat a cast-iron skillet for a few minutes until hot, then add the bacon and saute until crisp, stirring occasionally.

2. 2

   Strain the bacon and reserve 2 Tbsps.

3. 3

   of the grease in the pan to cook the fennel (save the additional grease for another use).

4. 4

   Place the strained bacon into a medium bowl.

5. 5

   Add the sliced fennel to the pan and saute until it just starts to brown, 3 to 5 minutes, stirring frequently.

6. 6

   Add the garlic and cook until aromatic, 1 to 2 minutes.

7. 7

   Remove the fennel and garlic from the heat, and add to the bacon.

8. 8

   Gently stir the beans into the fennel and bacon mixture, then stir in the minced fennel fronds, lemon juice and zest, cumin and olive oil.

9. 9

   Season with a couple dashes of Tabasco and one-fourth teaspoons salt and one-eighth teaspoons pepper, or to taste.

10. 10

    Serve immediately or within a couple of hours.

* Per serving · 4 servings · Values may vary.