Shaved Fennel White Bean Salad with Olive Vinaigrette

 ‘And above all, watch with glittering eyes the whole world around you. Because the greatest secrets are always hidden in the most unlikely places. Those who don’t believe in magic will never find it’

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SHAVED FENNEL WHITE BEAN SALAD WITH  OLIVE VINAIGRETTE

I have had only what I can best describe as a serious love affair with fennel this winter. It has never really been apart of my meals until now. It started out slowly in a soup, and ever since it’s been thinly sliced into all the salads, or simply lightly dressed in lemon juice and olive oil. And here, we meet again. 

This salad lies somewhere between Greece and Italy. Crunchy, salty and fresh, sort of your not-quite-summer take on a greek salad. It is as good as the sum of its parts, so good quality olives and olive oil can make big difference. Let your own love affair begin. Serves 2 as a main, 4 as a side.

Ingredients

Salad

1 large or 2 small bulbs fennel
1 1/2 cup cannellini beans
1 lemon, halved
2 cups arugula

Olive Vinaigrette

1/4 cup kalamata olives, pitted
1 teaspoon dijon mustard
1 clove garlic
Juice of half a lemon
1/4 cup extra virgin olive oil
3 tablespoon flat leaf italian parsley
1/4 teaspoon fine sea salt
Black pepper

Instructions