Thursday, June 24, 2010

Recipe: Salad with Fennel and White Beans

What do I do with fennel? This is the question I hear most often at the market these days. Are you wondering too? The RFC did a podcast last year about our love for fennel, (click here to read all of the fennel recipes we tried) and I recently came up with a new recipe, perfect for these hot, HOT days.

Salad with Fennel and White Beans

2 cans Cannellini beans, rinsed
2 fennel bulbs, sliced
1 green or (small) red onion, sliced
juice from 1 lemon
drizzle olive oil to taste
salt, pepper
garlic scapes and fennel fronds to garnish

Toss everything together, serve on greens.

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