Fennel, Orange and White Bean Salad
When I returned from my trip to Italy, I was determined to recreate a fennel and orange salad that I’d been lucky enough to taste in Rome. It was simple but so tasty. The secret? Quality ingredients. So grab the best olive oil you have and try my recipe for a trip to the Mediterranean!
- Servings: 4
- Preparation time: 20 minutes
J’aime beaucoup le côté pratique et rapide des légumineuses en conserve. Je suis le genre de personne qui a de la difficulté à planifier mes repas d’avance, alors j’aime avoir cette option à portée de mains.
Par contre, si le coeur vous en dit, c’est certain que des légumineuses séchées et trempées par la suite ont une texture un peu plus ferme qui se défait moins facilement.
White Beans with Parsley
- 1 can (398 ml) white beans, well rinsed and drained
- 1 tablespoon (15 ml) olive oil
- 1 clove garlic, minced
- 3 tablespoons (45 ml) finely chopped fresh parsley
- 1/4 teaspoon (1.25 ml) salt
Lemon and Fennel Seed Dressing
- Zest of 1 well-washed lemon
- 3 tablespoons (45 ml) lemon juice
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) toasted fennel seeds (optional), crushed
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 1 teaspoon (5 ml) honey
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Fennel salad
- 2 small fennel bulbs, halved and thinly sliced
- 2 orange supreme
- 1/3 cup (40 g) thinly sliced red onion
- 1/3 cup (55 g) olives to taste (I like Kalamata)
White Beans with Parsley
- In a small bowl, combine all white bean ingredients.
Lemon and Fennel Seed Dressing
- In a small bowl, combine all dressing ingredients.
Fennel salad
- In a large bowl or serving platter, toss all salad ingredients with vinaigrette. Garnish with white beans!
Note: I like to toast my spices to bring out the maximum flavour! However, this step is totally optional, just a little something extra that I like to offer!
