Fennel and White Bean Salad

Recipe created by Suzanne Goin

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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.

From the April 2003 issue of O, The Oprah Magazine

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