Cannelini Beans with Tarragon and Roasted Fennel || from Chef Jonathan Miller
I make some variation on this very often, as it can be made year round here. Some of you may recognize the flavor combination here from very similar recipes I’ve posted before in the Ladybug Postcard. I also made a version of this salad with raw fennel and grilled radicchio quarters and it worked very well. Kids love this bean salad because of its licorice overtones and the cheese.
1 c cannelini beans, soaked overnight in cold water
2 fennel bulbs, halved, cored, and thinly sliced crosswise
1 bunch tarragon, chopped
1/2 t fennel seeds, ground
4 T sherry vinegar
4 t Dijon
6 T creme fraiche
12 T olive oil
4 T parsley, chopped
8 oz Italian fontina, diced
Drain the beans and put into a pot with cold water to cover by at least 2 inches. Bring to a boil, skim any foam off the top, then lower the heat, add a generous amount of salt the pot, cover, and simmer slowly until the beans are soft, but not mushy, about 45-60 minutes. Drain.
While the beans cook, heat the oven to 400 and toss the sliced fennel with some olive oil and salt. Roast until colored and softened, and sweet, about 25-30 minutes.
Combine 2 T of the chopped tarragon, the fennel seeds, sherry vinegar, Dijon, and creme fraiche in a bowl. Whisk well. Add the olive oil and continue whisking until emulsified.
When the beans are cooked and drained, fold in the dressing, mixing thoroughly, but gently. Stir in the roasted fennel, the parsley, the cheese, and the remaining chopped tarragon. Taste to make sure you like it, and serve room temperature.
Fennel, Orange & Caper Salad
Note from Julia: I made this and it’s REALLY good. It’s pictured above. In the photo, I used kalamata olives instead of the capers.
2 bulbs fennel
1 Tablespoon cabers, drained
1 Tablespoon dill or chervil, fresh, chopped
Dresssing
1/2 orange, seeded
2 teaspoons red wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons sugar (I often omit this)
1/2 teaspoon salt
4 Tablespoons olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill.. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. .Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve
Cannelini Beans with Tarragon and Roasted Fennel || from Chef Jonathan Miller
I make some variation on this very often, as it can be made year round here. Some of you may recognize the flavor combination here from very similar recipes I’ve posted before in the Ladybug Postcard. I also made a version of this salad with raw fennel and grilled radicchio quarters and it worked very well. Kids love this bean salad because of its licorice overtones and the cheese.
1 c cannelini beans, soaked overnight in cold water
2 fennel bulbs, halved, cored, and thinly sliced crosswise
1 bunch tarragon, chopped
1/2 t fennel seeds, ground
4 T sherry vinegar
4 t Dijon
6 T creme fraiche
12 T olive oil
4 T parsley, chopped
8 oz Italian fontina, diced
Drain the beans and put into a pot with cold water to cover by at least 2 inches. Bring to a boil, skim any foam off the top, then lower the heat, add a generous amount of salt the pot, cover, and simmer slowly until the beans are soft, but not mushy, about 45-60 minutes. Drain.
While the beans cook, heat the oven to 400 and toss the sliced fennel with some olive oil and salt. Roast until colored and softened, and sweet, about 25-30 minutes.
Combine 2 T of the chopped tarragon, the fennel seeds, sherry vinegar, Dijon, and creme fraiche in a bowl. Whisk well. Add the olive oil and continue whisking until emulsified.
When the beans are cooked and drained, fold in the dressing, mixing thoroughly, but gently. Stir in the roasted fennel, the parsley, the cheese, and the remaining chopped tarragon. Taste to make sure you like it, and serve room temperature.
Fennel, Orange & Caper Salad
Note from Julia: I made this and it’s REALLY good. It’s pictured above. In the photo, I used kalamata olives instead of the capers.
2 bulbs fennel
1 Tablespoon cabers, drained
1 Tablespoon dill or chervil, fresh, chopped
Dresssing
1/2 orange, seeded
2 teaspoons red wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons sugar (I often omit this)
1/2 teaspoon salt
4 Tablespoons olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill.. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. .Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve