Shaved Spring Vegetables and White Bean Salad Recipe

Name: Shaved Spring Vegetables and White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons lemon juice or to your own test, freshly squeezed; 1/2 each lemon zest or to taste, freshly grated; 1 1/4 teaspoons dijon mustard or to taste; 1/4 teaspoon fennel seeds ground; 5 each anchovy fillets rinsed and chopped, optional; 1 x salt and black pepper to taste; 2 cups white beans or chick peas, cooked, rinsed and drained; 1 x salt and black pepper to taste; 1 x red pepper flakes to taste; 8 large asparagus thick, tough ends removed and peeled; 8 each radishes; 1 medium fennel bulb tough skin removed and cored; 3 each scallions, spring or green onions thinly sliced; 2 tablespoons dill weed freshly chopped, or parsley

Servings: persons

3 1/2 tablespoons lemon juice or to your own test, freshly squeezed
1/2 each lemon zest or to taste, freshly grated
1 1/4 teaspoons dijon mustard or to taste
1/4 teaspoon fennel seeds ground
5 each anchovy fillets rinsed and chopped, optional
1 x salt and black pepper to taste
2 cups white beans or chick peas, cooked, rinsed and drained
1 x salt and black pepper to taste
1 x red pepper flakes to taste
8 large asparagus thick, tough ends removed and peeled
8 each radishes
1 medium fennel bulb tough skin removed and cored
3 each scallions, spring or green onions thinly sliced
2 tablespoons dill weed freshly chopped, or parsley

1
For the vinaigrette:
2
Add the lemon juice, lemon zest, dijon mustard, fennel seeds, anchovy if desired, salt and black pepper to taste in a small bowl, whisk until well blended.
3
Season with more lemon juice, salt and black pepper to taste.
4
For the salad:
5
Add the beans in a large bowl.
6
Add half the dressing over the beans and toss gently.
7
Season with salt, black pepper and red pepper flakes to taste.
8
With a sharp mandolin and a safe glove, carefully slice the asparagus spears lengthwise to about 18 inch thick, or you can use a vegetable peeler to shave the aspragus.
9
Slice the radishes and fennel to the same thickness.
10
Place the shaved vegetables and chopped scallions in a shallow bowl or plate.
11
Season with salt and freshly ground pepper to taste, and drizzle 2 to 3 spoonfuls of dressing over, gently tossing to coat.
12
Place the beans onto a serving platter or plates.
13
Cover the beans with the shaved and seasoned vegetables.
14
Drizzle a1 to 2 tablespoons more dressing over the salad.
15
Top with chopped dill or parsley.
16
Serve.

271

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 14 ingredients. The key ingredients include: 3 1/2 tablespoons lemon juice or to your own test, freshly squeezed, 1/2 each lemon zest or to taste, freshly grated, 1 1/4 teaspoons dijon mustard or to taste, 1/4 teaspoon fennel seeds ground, and more.

Yes, Shaved Spring Vegetables and White Bean Salad 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.

Shaved Spring Vegetables and White Bean Salad

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