Bean-and-Fennel Salad

(from Lucianolinda’s recipe box)

Select unblemished fennel bulbs with bright green fronds for the freshest flavor.

Source: Southern Living mag.- Julie DeMatteo

Serves 6 people

Categories: Salad- slaw- salad dressing

Ingredients

  • 6 Tbsp. olive oil
  • 3 Tbsp. white wine vinegar
  • 3/4 tsp. coarsely ground pepper
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried crushed red pepper
  • 2 (15.5 oz.) cans chickpeas rinsed and drained
  • 2 medium fennel bulbs, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup crumbled Gorgonzola cheese
  • 3/4 cup minced fresh Italian parsley
  • Garnish: fresh fennel fronds

Directions

  1. Whisk together first 6 ingredients in a bowl; add beans, fennel, and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and chill at least 1 hour. Garnish, if desired.

  2. 2 (15 oz.) cans navy beans and 1/2 cup crumbled blue cheese may be substituted for chickpeas an Gorgonzola.

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