Get the best of Oprah.com in your inbox. Sign up for our newsletters!
Fennel and White Bean Salad
Recipe created by Suzanne Goin
Oprah.com  | From the April 2003 issue of O, The Oprah Magazine
Pin It
  |  
Print
0
Comment
Fennel and White Bean Salad
Recipe created by Suzanne Goin
This delightful salad is meant to be shared, tapas-style, at a dinner with friends.

Servings: Serves 6
Ingredients
  • 1 1/4 cups cooked white beans , such as cannellini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 fennel bulb , thinly sliced lengthwise
  • 1/4 pound pecorino Romano cheese , shaved or grated
  • 1/2 cup raw almonds , toasted
  • 1/4 cup flat-leaf parsley leaves
Directions
In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper. Marinate at room temperature 2 hours.

Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine. Transfer to a platter or serving bowl.

Keep Reading

Seared Tuna with Tapenade

Tuna recipe, seen in O, the Oprah Magazine in April 2003

Raw Zucchini and Carrot Lasagna with Almond "Ricotta"

Chef Kyle Evans' fresh vegetable lasagna features seasonal produce and "ricotta" made from almonds.

Jose Garces's Green Beans with Oranges and Dates Recipe

A Turkey usually gets top billing at Thanksgiving, but side dishes can be just as memorable. O asked star chefs to share dishes that honor their heritage—from spicy Portuguese stuffing to Asian-inspired Brussels sprouts—for a very American holiday meal.

Tofu Loaf

Try Aine McAteer's Tofu Loaf, a vegan dish that makes for a tasty entrée.

Loading...
Advertisement
IN THE CURRENT ISSUE
Express yourself! We've got 26 ways to tell your story and share it with the world, jeans that make you look 10 pounds thinner, and recipes for the easiest dinner party you'll ever throw.
see all new stories
Advertisement
Advertisement