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Bean-and-Fennel Salad

Fresh fennel lends a celery-like crunch and licorice flavor to this salad. To cut a fennel bulb, cut the stalks from the top of the bulb, and then remove the tough outer layers.
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Ingredients

Makes 6 to 8 servings / Prep: 20 min., Chill: 1 hr.

  • 6 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • ¾ teaspoon coarsely ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon fresh thyme
  • ½ teaspoon dried crushed red pepper
  • 2 15.5-ounce cans chickpeas, rinsed and drained*
  • 2 medium fennel bulbs thinly sliced
  • 3 garlic cloves minced
  • ½ cup crumbled Gorgonzola cheese*
  • ¼ cup minced fresh flat-leaf parsley
  • Garnish:
  • fresh fennel fronds

Instructions

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

Notes & Wine Advice

*Two (15-ounce) cans navy beans and ½ cup crumbled blue cheese may be substituted for chickpeas and Gorgonzola.
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Course; Salad