This document provides a recipe for a cannellini bean salad with shaved spring vegetables. The salad includes drained cannellini beans seasoned with salt, pepper and red pepper flakes. Asparagus, radishes and fennel are shaved into thin slices and tossed with a lemon vinaigrette. The beans and shaved vegetables are arranged on a platter, topped with more vinaigrette and herbs. The vinaigrette is made by whisking lemon juice, zest, mustard, fennel seed, anchovy paste and olive oil.

1. Cannellini Bean Salad<br />With Shaved Spring Vegetables<br />Serves 4 – 6<br />2 CupsCooked Cannellini Beans, drained<br />Salt and pepper<br />Pinch of Red Pepper Flakes<br />6 to 8Asparagus Spears, snapped and rinsed<br />6Radishes<br />1 SmallFennel Bulb, trimmed<br />1 Spring Onion, or 3 Scallions, finely chopped<br />Vinaigrette (see below)<br />Parsley, Basil or Dill, minced for garnish<br />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.<br />Using a mandolin, slice the asparagus lengthwise about the thickness of a penny. Slice the radishes and fennel the same thickness. Lay the shaved vegetables and chopped onion in a shallow bowl. Season with salt and pepper and dress lightly with vinaigrette, tossing to coat.<br />Spoon the beans onto a serving platter then cover with the shaved vegetables. Add more vinaigrette if needed. Sprinkle with chopped herbs and serve.<br />Note: any other spring vegetables can also be used.<br />Vinaigrette<br />3 TbspLemon Juice<br />Zest of half a Lemon<br />1 TspDijon Mustard<br />½ TspGround Fennel Seed<br />½ TspAnchovy Paste<br />½ CupOlive Oil<br />Salt and Pepper to taste<br />Whisk together everything except the oil. While whisking, stream in the oil until emulsified. Adjust seasonings to taste.<br />