White Bean and Fennel Antipasto Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • 12 ounces dried cannellini beans
  • 1/2 onion
  • 1 carrot, peeled and cut in half
  • 1 small leek, rinsed to remove dirt
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 heads fennel, sliced and green fronds reserved
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cups sliced celery
  • 1/2 cup Pickled Garlic
  • 1/2 red onion, sliced
  • Lemon-Herb Dressing

Directions

Remove any stones or dirt from the beans. Cover with cold water and soak overnight in the refrigerator. Drain and rinse thoroughly.

Place the beans in a large pot and cover with water. Add onion, carrot, leek, thyme, bay leaf and salt. Bring to a simmer and cook until tender, stirring occasionally, about 1 1/2 hours. Drain, rinse and remove aromatics.

Preheat oven to 350° F.

Toss together sliced fennel, olive oil, salt and pepper. Place on a sheet pan and roast in the oven until tender, 20 to 30 minutes.

In a large bowl, combine cooked beans, roasted fennel, celery, Pickled Garlic, red onion and reserved fennel fronds. Toss gently to coat with Lemon-Herb Dressing. Chill until ready to serve.

Special notes:

This salad can be prepared the day before and kept refrigerated. The flavors will continue to develop as it rests.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member