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 V  Fennel and White Bean Salad

1 1/2 C dry white beans
2 bay leaves
2 cloves garlic, peeled and left whole
1 tsp salt
2 small or 1 large bulb fennel, cut
into thin strips
1 small red onion, or scallions, sliced
Juice of 1 lemon
1/4 C red wine vinegar
1 T prepared mustard
1/2 tsp. garlic powder
1/4 C extra virgin olive oil
chopped leaves from 1 bunch of basil

Soak the beans for 4 hours, replace with fresh water and bring to a boil. Pour off the boiling water. Replace with fresh water and add bay leaves and garlic. Simmer until tender but not mushy, 40-50 min, stirring occasionally.

Remove from heat, stir in salt. Drain beans and cool. Trim the stalks and rough outside layers of the fennel. Cut the stalks into quarters and remove the cores. Thinly slice the pieces and add to the beans. Add the onion.

Combine the lemon juice, vinegar, mustard and garlic powder and mix well. Whisk in the olive oil and salt andpepper to taste. Toss the dressing with the salad and add the basil.