Yum yum

Haven't made this yet, but it feels very 'spring' to me. And will go well with my deconstructed kitchen. I am experimenting with making a pot of beans that will last for a few recipes. I dont see what is so bad about canned beans? I like them.

Cannellini Bean Salad With Shaved Spring Vegetables

Time: 30 minutes

FOR THE VINAIGRETTE:

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 and pepper

1/2 cup extra virgin olive oil

FOR THE SALAD:

2 cups cooked cannellini beans, drained

Salt and 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. Adjust lemon juice, salt and pepper to taste.

2. To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and

red pepper flakes.

3. Using a sharp mandolin — and a hand guard — carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.

4. Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley, basil or dill.

Yield: 4 to 6 servings.