Shaved Spring Vegetables & White Bean Salad
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 servingsPrep
15 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 3 ½ | tablespoons |
lemon juice
or to your own test, freshly squeezed |
|
| ½ | each |
lemon zest
or to taste, freshly grated |
*
|
| 1 ¼ | teaspoons |
dijon mustard
or to taste |
|
| ¼ | teaspoon |
fennel seeds
ground |
|
| 5 | each |
anchovy fillets
rinsed and chopped, optional |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad | |||
| 2 | cups |
white beans
or chick peas, cooked, rinsed and drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 8 | large |
asparagus
thick, tough ends removed and peeled |
*
|
| 8 | each |
radishes
|
|
| 1 | medium |
fennel bulb
tough skin removed and cored |
*
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | tablespoons |
dill weed
freshly chopped, or parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing: | |||
| 53 | ml |
lemon juice
or to your own test, freshly squeezed |
|
| 0.5 | each |
lemon zest
or to taste, freshly grated |
*
|
| 6.3 | ml |
dijon mustard
or to taste |
|
| 1.3 | ml |
fennel seeds
ground |
|
| 5 | each |
anchovy fillets
rinsed and chopped, optional |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad: | |||
| 473 | ml |
white beans
or chick peas, cooked, rinsed and drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 8 | large |
asparagus
thick, tough ends removed and peeled |
*
|
| 8 | each |
radishes
|
|
| 1 | medium |
fennel bulb
tough skin removed and cored |
*
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 3E+1 | ml |
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.
