Roasted Fennel And White Bean Salad Recipes
FENNEL AND WHITE BEAN SALAD
Make and share this Fennel and White Bean Salad recipe from Food.com.
Provided by Gingerbear
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
- Marinate at room temperature 2 hours.
- Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
- Transfer to a platter or serving bowl.
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- Preheat oven to 425°F. Trim the fennel so you are left with just the white bulb. Cut the bulb in half vertically, from bottom to top, and then cut each half into 1/2-inch-wide wedges, slicing through the core, which will help keep the leaves attached to the wedge. If your fennel has fronds, you can chop them up to use as a garnish. (see photos in the post for how to trim fennel)
- Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges, arranging them in single layer. Sprinkle with 1 teaspoon of salt and cook, turning occasionally, until fennel begins to brown and soften, 10 minutes or so. Add tomatoes, oregano, garlic, red pepper, remaining teaspoon of salt and black pepper. Fold together gently using a spatula.
- Transfer the skillet to the oven. Bake fennel and tomatoes until soft, about 20 minutes. Remove the skillet and gently mix in the drained beans; then bake for 5 minutes longer, to heat through.
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- In a medium bowl, combine the minced garlic and lemon juice (reserve the lemon zest for later!). Set aside while you prepare the salad.
- Thinly slice the fennel bulb. (Detailed instructions for how to do this: Remove the upper stems from the fennel bulb and discard or save these for soup or broth. Cut the bottom "root" part off the fennel bulb and discard. Slice the fennel bulb in half from the top, and carve out the center stem. Thinly slice the layers of the fennel bulb).
- Combine the sliced fennel, lemon zest, diced scallion, diced parsley leaves, 2 tablespoons mayonnaise, white beans, and the garlic-lemon juice mixture. Mix well and season with salt and pepper, to taste (a pinch of salt and a few grinds of pepper will do!). Add 1 more tablespoon of mayonnaise, if desired (you might need this if you have a large fennel bulb). Gently stir in the shredded or sliced Parmesan or Romano cheese. Serve immediately or keep chilled in the refrigerator up to 24 hours before serving.
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