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White Bean, Fennel and Herb Salad with Red Wine Vinaigrette
Yield: 4 servings
Using a mandolin makes quick work of slicing the fennel bulb. This salad can be eaten right away or made a few hours in advance. The flavors marry and the fennel softens the longer it marinates.
2 tablespoons red wine vinegar
1 teaspoon thyme leaves
3 tablespoons extra-virgin olive oil
1 large fennel bulb, quartered lengthwise, core removed and thinly sliced crosswise
1 pint cherry tomatoes, halved
1 15-ounce can cannellini (white kidney) beans, rinsed and drained
1 cup flat-leaf parsley, coarsely chopped
Sea salt and freshly ground black pepper
20 basil leaves, cut into ribbons
1/2 cup shaved Parmesan cheese
DIRECTIONS:
In a large bowl add the vinegar and thyme leaves and slowly whisk in the olive oil until well combined. Add the fennel, cherry tomatoes, beans and parsley to the bowl and toss to coat. Taste and adjust seasoning with salt and pepper. Set aside for 30 minutes or up to 1 hour.
Transfer salad to 4 salad plates or a serving platter and top with basil ribbons and Parmesan. Serve chilled or at room temperature.
