Shaved Spring Vegetables & White Bean Salad

Name: Shaved Spring Vegetables and White Bean Salad
Yield: 6
Cuisine: Fusion
Ingredients: lemon juice; lemon zest; dijon mustard; fennel seeds; anchovy fillets; salt and black pepper; white beans; salt and black pepper; red pepper flakes; asparagus; radishes; fennel bulb; scallions, spring or green onions; dill weed

Submitted by happyzhangbo

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

20 min

Ingredients

Dressing

3 ½

TABLESPOONS LEMON JUICE
or to your own test, freshly squeezed

EACH LEMON ZEST
or to taste, freshly grated *

1 ¼

TEASPOONS DIJON MUSTARD
or to taste

TEASPOON FENNEL SEEDS
ground

EACH ANCHOVY FILLETS
rinsed and chopped, optional *

X SALT AND BLACK PEPPER
to taste *

Salad

CUPS WHITE BEANS
or chick peas, cooked, rinsed and drained

X SALT AND BLACK PEPPER
to taste *

X RED PEPPER FLAKES
to taste *

LARGE ASPARAGUS
thick, tough ends removed and peeled *

EACH RADISHES

MEDIUM FENNEL BULB
tough skin removed and cored *

EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

TABLESPOONS DILL WEED
freshly chopped, or parsley *

Directions

For the vinaigrette:

Add the lemon juice, lemon zest, dijon mustard, fennel seeds, anchovy if desired, salt and black pepper to taste in a small bowl, whisk until well blended.

Season with more lemon juice, salt and black pepper to taste.

For the salad:

Add the beans in a large bowl.

Add half the dressing over the beans and toss gently.

Season with salt, black pepper and red pepper flakes to taste.

With a sharp mandolin and a safe glove, carefully slice the asparagus spears lengthwise to about ⅛ inch thick, or you can use a vegetable peeler to shave the aspragus.

Slice the radishes and fennel to the same thickness.

Place the shaved vegetables and chopped scallions in a shallow bowl or plate.

Season with salt and freshly ground pepper to taste, and drizzle 2 to 3 spoonfuls of dressing over, gently tossing to coat.

Place the beans onto a serving platter or plates.

Cover the beans with the shaved and seasoned vegetables.

Drizzle a1 to 2 tablespoons more dressing over the salad.

Top with chopped dill or parsley.

Serve.