Bean-and-Fennel Salad
Fresh fennel lends a celery-like crunch and licorice flavor to this salad. To cut a fennel bulb, cut the stalks from the top of the bulb, and then remove the tough outer layers.
Ingredients
Makes 6 to 8 servings / Prep: 20 min., Chill: 1 hr.
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- ¾ teaspoon coarsely ground black pepper
- ½ teaspoon salt
- ½ teaspoon fresh thyme
- ½ teaspoon dried crushed red pepper
- 2 15.5-ounce cans chickpeas, rinsed and drained*
- 2 medium fennel bulbs thinly sliced
- 3 garlic cloves minced
- ½ cup crumbled Gorgonzola cheese*
- ¼ cup minced fresh flat-leaf parsley
- Garnish:
- fresh fennel fronds
Instructions
- Whisk together first 6 ingredients in a bowl; add chickpeas, fennel, and garlic, tossing gently to coat.
- Sprinkle with cheese and parsley.
- Cover and chill at least 1 hour.
- Garnish, if desired.
Notes & Wine Advice
*Two (15-ounce) cans navy beans and ½ cup crumbled blue cheese may be substituted for chickpeas and Gorgonzola.