Fennel, White Bean & Orange Salad

Ingredients:

For the salad:

  • 2 medium fennel bulbs, thinly shaved (reserve some fronds)

  • 1 can white beans (cannellini or butter beans), drained & rinsed

  • 1 orange, segmented (or peeled and sliced)

  • 1 handful fresh dill, roughly chopped

  • ½ cup green olives (Castelvetrano works great), pitted & halved

  • ¼ cup pistachios, roughly chopped or whole

    For the dressing:

  • 3 tbsp extra virgin olive oil

  • 2 tbsp fresh lemon juice OR orange juice

  • 1 tsp honey (optional)

  • 1 tsp Dijon mustard

  • Salt & pepper to taste

  • Optional: a pinch of chili flakes

    Instructions:

    Prep the fennel

  • Cut off the stalks and fronds.

  • Very thinly shave the bulbs using a mandoline or knife.

  • Roughly chop fennel fronds and set aside.

    Assemble the base

  • In a large bowl, combine:

  • Shaved fennel

  • White beans

  • Orange slices

  • Dill

  • Olives

  • Pistachios

    Make the dressing

  • Whisk together:

  • Olive oil

  • Lemon/orange juice

  • Dijon

  • Honey

  • Salt, pepper, and chili flakes

    Toss everything

  • Pour the dressing over the salad and gently toss so the beans don’t break.

    Finish

    Top with:

  • Extra pistachios

  • Extra dill

  • Fennel fronds

    Tips

  • If you want extra brightness: add a splash of white wine vinegar.

  • If you want richness: add shaved Parmesan.

  • If serving with turkey: add dried cranberries for a holiday spin.