Fennel and White Bean Salad
Recipe created by Suzanne Goin
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.