Shaved Fennel AND White BEAN Salad

Name: Shaved Fennel AND White BEAN Salad
Yield: 1 servings
Ingredients: 1 ½ to 2 cups cooked white beans, or one 15-ounce can, drained and rinsed; 1 medium fennel bulb (8 to 10 ounces); 3 tablespoons extra-virgin olive oil; 2 garlic cloves, grated or minced; (2 teaspoons chopped fresh rosemary or sage); ¼ to ½ teaspoon red pepper flakes, to taste; 2 tablespoons lemon juice, or to taste; 2 tablespoons chopped parsley or fennel fronds; Salt and black pepper to taste; (¼ cup Parmesan or Romano)

4 servings If you do not like fennel, you can also make this salad with celery, thinly sliced on the diagonal, or puntarelle, if you can find it. Cannellini and Great Northern beans work well here, but large corona or gigante beans are even better. This is good served with canned, oil-packed tuna or sardines, as a side for grilled tuna steaks, or topped with Grilled Marinated Octopus.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 ½ to 2 cups cooked white beans, or one 15-ounce can, drained and rinsed
1 medium fennel bulb (8 to 10 ounces)
3 tablespoons extra-virgin olive oil
2 garlic cloves, grated or minced
(2 teaspoons chopped fresh rosemary or sage)
¼ to ½ teaspoon red pepper flakes, to taste
2 tablespoons lemon juice, or to taste
2 tablespoons chopped parsley or fennel fronds
Salt and black pepper to taste
(¼ cup Parmesan or Romano)

Let's Cook

Step 1.

Have ready: 1 ½ to 2 cups cooked white beans, or one 15-ounce can, drained and rinsed
Step 2.

Trim the stalks and fronds from: 1 medium fennel bulb (8 to 10 ounces)
Step 3.

Very thinly slice the bulb crosswise (almost paper thin) with a mandoline, or sharp knife. Heat in a small skillet over medium-low heat: 3 tablespoons extra-virgin olive oil
Step 4.

When the oil is warm, add: 2 garlic cloves, grated or minced; (2 teaspoons chopped fresh rosemary or sage); ¼ to ½ teaspoon red pepper flakes, to taste
Step 5.

Allow the garlic to sizzle for 30 seconds, then remove from the heat and leave the oil to infuse for a few minutes. Combine the beans, fennel, and infused oil in a bowl with: 2 tablespoons lemon juice, or to taste; 2 tablespoons chopped parsley or fennel fronds; Salt and black pepper to taste
Step 6.

Serve at room temperature or chilled. If desired, shave on top: (¼ cup Parmesan or Romano)