Shaved Fennel and White Bean Salad with Olives, Lemon & Mint
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 slowy in a soup, then got tossed into a winter salad mix, since its 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 Greek 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 1 as a main, 2 as a side.
- 2 medium bulbs fennel
- 1/2 cup cooked and rinsed white beans (cannellini, linga, butter, etc.)
- Juice of one lemon, plus a little zest
- 1 tablespoon extra virgin olive oil
- 8-10 kalamata olives, pitted
- Handful fresh mint
- Cracked black pepper
What to do
- 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 lemon juice and add a little olive oil. Toss lightly together with your fingertips.
- Roughly chop the olives and mint, and add to the fennel along with the white beans
- Toss everything together and serve with black pepper and lemon zest and top with fennel fronds.
- Drizzle over a little extra olive oil, dig in!