Arugula, Fennel and White Bean Salad

For a refreshing taste of the Mediterranean, this salad is aromatic, packed with plant protein, and just a little briney. For a change-up, add feta cheese and stuff into a pita pocket for a lunchtime sandwich. 

What you’ll need:

Tools:

Cutting board and chef’s knife

Mandolin slicer (optional)

Small food processor or blender

Serving bowl and salad utensils


Ingredients:

1 large or 2 small fennel bulbs, thinly sliced

2 cans cannellini beans, drained and rinsed.

1 large lemon, zested and juiced (juice divided)

3 cups arugula

4 tbsp flat leaf parsley, roughly chopped

¼ cup fennel fronds, roughly chopped

 

Vinaigrette:

⅔ cup pitted kalamata olives

1 tbsp dijon mustard

2 cloves garlic

½ lemon juice

⅓ cup olive oil

¼ tsp kosher salt

¼ tsp black pepper, freshly ground

1. Open the cans of beans, drain and rinse. Set aside in the strainer to dry.

2. Chop the fronds off the fennel bulbs where they meet the white bulb. Roughly chop ¼ cup of the green fronds and set aside the remaining fronds for a later recipe. Inspect the bulb for any defects and remove with a knife or peeler.

 

3. Cut the bulb in half and remove the center core by cutting a wedge out of the bottom of the bulb.

4. Using a mandolin or sharp knife, thinly slice the fennel and place in a serving bowl. Add beans to the bowl.

5. Zest and juice the lemon. Add ½ of the lemon juice to the beans and fennel and gently toss.

6. In a small food processor, add the remaining lemon juice, olives, mustard, garlic, olive oil, salt, and pepper. Pulse until well combined, taste and adjust if necessary.

7. Toss beans and fennel with half of the vinaigrette. Top with arugula and sprinkle on the chopped fennel fronds, parsley, lemon zest, and more black pepper.

8. Toss, adding more vinaigrette if desired, serve, and enjoy!

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