Sliced raw fennel, fennel fronds, and roasted fennel come together with creamy white beans, briny olives, and bright lemon to make one the best salads I’ve ever made at home. I have since made it many times, and it never disappoints.
adapted from: Food 52 Mighty Salads
2 fennel bulbs with fronds
2 organic lemons
2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
3 cups cooked white beans (such as cannellini, Great Northern, or an heirloom variety)
1/2 cup pitted Castelvetrano olives, halved
1/4 teaspoon red pepper flakes, or to taste
Preheat oven to 425 degrees.
Remove fennel fronds, coarsely chop, and set aside. Halve each bulb lengthwise and core. Using a mandolin or sharp knife, thinly slice one and a half fennel bulbs lengthwise. Finely dice the remaining half bulb.
Cut one of the lemons into half-moons. Discard the seeds. Juice the remaining lemon and set aside.
Toss together the sliced fennel, sliced lemon, and 1 tablespoon of the olive on a baking sheet (use parchment paper if you like). Season with salt and spread the fennel and lemon slices in a single layer.
Roast, tossing the fennel and lemons once or twice, until fennel is tender and nicely browned.
Toss the cooked beans with the broiled fennel and lemon, the raw fennel, the remaining 2 tablespoons of olive oil, the olives, lemon juice (starting with 1 tablespoon and adding more to taste), red pepper flakes, and fennel fronds. Season with salt and pepper. (The salad will keep in an airtight container in the refrigerator for up to 3 days.) Serve warm, cold, or at room temperature.