White Bean and Fennel Antipasto Salad

Serves: 8

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use our Lemon-Herb Dressing in this bean salad.

Ingredients

Preparation

Remove any stones or dirt from the beans. Cover with cold water and soak overnight in the refrigerator. Drain and rinse thoroughly.

Place the beans in a large pot and cover with water. Add onion, carrot, leek, thyme, bay leaf and salt. Bring to a simmer and cook until tender, stirring occasionally, about 1 1/2 hours. Drain, rinse and remove aromatics.

Preheat oven to 350° F.

Toss together sliced fennel, olive oil, salt and pepper. Place on a sheet pan and roast in the oven until tender, 20 to 30 minutes.

In a large bowl, combine cooked beans, roasted fennel, celery, Pickled Garlic, red onion and reserved fennel fronds. Toss gently to coat with Lemon-Herb Dressing. Chill until ready to serve.

Notes

This salad can be prepared the day before and kept refrigerated. The flavors will continue to develop as it rests.

Source: 2013 PCC annual meeting dinner

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More about: cannellini beans, fennel, salad

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