Cannellini Bean Salad - cooking recipe

Ingredients

FOR THE VINAIGRETTE
3 tablespoons lemon juice, 1 lemon (or as needed)
1/2 lemon, zest finely grated
1 teaspoon Dijon mustard
1/2 teaspoon ground fennel
4 -6 anchovy fillets, rinsed and chopped
kosher salt & freshly ground black pepper
1/2 cup extra virgin olive oil
FOR THE SALAD
2 cups cannellini beans, cooked and drained (1/2 lb dry)
kosher salt & freshly ground black pepper
1 pinch crushed red pepper flakes
6 -8 asparagus spears, trimmed and peeled (use fat ones)
6 radishes, trimmed
1 fennel bulb, trimmed (small)
1 spring onions or 1 a few green onion, finely chopped
fresh basil or fresh dill, chopped for garnish

Preparation

Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.