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Cannellini Beans and Shaved Spring Vegetables



Modified from NYT City Kitchen to double the veg and halve the oil-- to make it extra hearty, serve topped with a perfectly poached egg or two! Serves 4 to 6.

FOR THE VINAIGRETTE:
4 tablespoons lemon juice, or as needed
Finely grated zest of half a lemon
2 teaspoon Dijon mustard
1/2 teaspoon ground fennel seed
6 anchovy fillets, rinsed and chopped
Salt and pepper
1/4 cup extra virgin olive oil

 FOR THE SALAD:
2 cups cooked cannellini beans, drained
Salt and pepper
Pinch red pepper flakes
225g (1/2 lb) large, fat asparagus spears, snapped and peeled
60g (8-10) radishes
200g (1 small) fennel bulb, trimmed
20g (2-3 small) sweet spring onion, or a few scallions, finely chopped
Lots of chopped parsley for garnish.

To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.

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.

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.

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 and serve!

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