Italian fennel and white bean salad
This easy salad—ready in under 10 minutes—is on the heartier side thanks to the cannellini beans and goes well with just about anything Italian or pork. Fresh fennel, sometimes called sweet anise, has a sweet, delicate flavor. When selecting fennel, choose fairly large, squat bulbs with a pearly sheen and no sign of splitting, drying, or browning. If the stalks are attached to the fennel bulb, they should sport fluffy green fronds. Don’t discard these delicate fennel leaves—they add a delightful hint of anise flavor and can be chopped and added to salads, soups, and pasta dishes.
½ tsp, crumbled
¼ tsp, freshly ground
Uncooked fennel bulb(s)
2 medium, thinly sliced
Canned cannellini beans
19 oz, rinsed and drained
- Combine the vinegar, oil, salt, sage, and pepper in a large bowl. Add the fennel and beans; toss to coat. Yields about 1/2 cup per serving.