‘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’
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.
1 large or 2 small bulbs fennel
1 1/2 cup cannellini beans
1 lemon, halved
2 cups arugula
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
Slice the fennel bulbs in half and remove a tough core. Using a mandolin or sharp knife thinly slice the fennel in rounds or half moons and place in a salad bowl.
Squeeze over the juice of 1/2 a lemon and add the white beans. Toss lightly together with your fingertips.
Add all the vinaigrette ingredients to a small blender and pulse until combined. Taste and adjust seasoning as needed.
Add vinaigrette to the bowl and toss with beans and fennel. Add arugula and toss, then top with black pepper and lemon zest. Add extra flat leaf parsley or fennel fronds for more greens!
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