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Shaved Spring Vegetables and 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.
12

Yield

6

servings

Prep

15

min

Cook

0

min

Ready

20

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 1053% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 18%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 10%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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