Cooked - Cannellini Beans And Asparagus Salad With Anchovy Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cannellini Beans And Asparagus Salad With Anchovy Dressing

1.0

1 jar (400g) cannellini beans, drained & dried

6–8 asparagus spears, shaved into ribbons

4–5 radishes, thinly sliced

½ fennel bulb, very finely shaved

2–3 tbsp pickled red onions

1 small handful fresh parsley

3–4 anchovy fillets

1 small garlic clove

Zest of 1 lemon

2 tbsp lemon juice

1 tsp white wine vinegar

1 tsp Dijon mustard

4–5 tbsp good olive oil

Black pepper

Grated Pecorino Romano to finish!

Combine cannellini beans, shaved asparagus, sliced radishes, shaved fennel, pickled red onions, and parsley in a bowl.
For the dressing, mash anchovy fillets and garlic clove into a paste.
Whisk in lemon zest, lemon juice, white wine vinegar, and Dijon mustard.
Slowly whisk in olive oil until emulsified.
Season with black pepper.
Pour dressing over the salad and toss to combine.
Finish with grated Pecorino Romano.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🥙Light Meal

Season🌸Spring

DifficultyEasy ⏰ 15m

Created 8 weeks ago

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