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Bean-and-Fennel-Salad

Yield Makes 6 to 8 servings
Select unblemished fennel bulbs with bright green fronds for the freshest flavor. Some grocery stores also sell fennel as anise.

Ingredients

  • 6 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried crushed red pepper
  • 2 (15.5-ounce) cans chickpeas, rinsed and drained*
  • 2 medium fennel bulbs, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup crumbled Gorgonzola cheese*
  • 1/4 cup minced fresh Italian parsley
  • Garnish: fresh fennel fronds

How to Make It

  1. Whisk together first 6 ingredients in a bowl; add beans, fennel, and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and chill at least 1 hour. Garnish, if desired.

  2. *2 (15-ounce) cans navy beans and 1/2 cup crumbled blue cheese may be substituted for chickpeas and gorgonzola.