Cannellini Bean Salad With Shaved Spring Vegetables

• 3 tablespoons lemon juice, or as needed
• Finely grated zest of half a lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground fennel seed
• 4 to 6 anchovy fillets, rinsed and chopped
• Salt
• pepper
• 1/2 cup extra virgin olive oil
• 2 cups cooked cannellini beans, drained
• Salt
• pepper
• Pinch red pepper flakes
• 6 to 8 large, fat asparagus spears, snapped and peeled
• 6 radishes
• 1 small fennel bulb, trimmed
• 1 small sweet spring onion, or a few scallions, finely chopped
• Chopped parsley, basil or dill, for garnish

1. To make the vinaigrette, whisk together the vinaigrette ingredients.
2. Adjust lemon juice, salt and pepper to taste.
3. To assemble the salad, place the beans in a large bowl.
4. Pour half the vinaigrette over the beans and toss lightly.
5. Season with salt, pepper and red pepper flakes.
6. Using a sharp mandolin and a hand guard carefully slice the asparagus spears lengthwise to about the thickness of a penny.
7. Slice the radishes and fennel to the same thickness.
8. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl.
9. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
10. Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables.
11. Add a little more vinaigrette over the top.
12. Sprinkle with chopped parsley, basil or dill.

lemon juice, lemon, mustard, ground fennel, anchovy, salt, pepper, extra virgin olive oil, beans, salt, pepper, red pepper, radishes, fennel bulb, sweet spring onion, parsley

Taken from cooking.nytimes.com/recipes/1014170 (may not work)