Cannellini Bean Salad

• FOR THE VINAIGRETTE
• 3 tablespoons lemon juice, 1 lemon (or as needed)
• 1/2 lemon, zest finely grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground fennel
• 4 -6 anchovy fillets, rinsed and chopped
• kosher salt & freshly ground black pepper
• 1/2 cup extra virgin olive oil
• FOR THE SALAD
• 2 cups cannellini beans, cooked and drained (1/2 lb dry)
• kosher salt & freshly ground black pepper
• 1 pinch crushed red pepper flakes
• 6 -8 asparagus spears, trimmed and peeled (use fat ones)
• 6 radishes, trimmed
• 1 fennel bulb, trimmed (small)
• 1 spring onions or 1 a few green onion, finely chopped
• fresh basil or fresh dill, chopped for garnish

1. Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
2. Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
3. Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
4. Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
5. Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.

vinaigrette, lemon juice, lemon, mustard, ground fennel, anchovy, kosher salt, extra virgin olive oil, salad, cannellini beans, kosher salt, red pepper, radishes, fennel bulb, spring onions, fresh basil

Taken from www.food.com/recipe/cannellini-bean-salad-459049 (may not work)