- 12 ounces dried cannellini beans
- 1/2 onion
- 1 carrot, peeled and cut in half
- 1 small leek, rinsed to remove dirt
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 2 heads fennel, sliced and green fronds reserved
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups sliced celery
- 1/2 cup Pickled Garlic
- 1/2 red onion, sliced
- Lemon-Herb Dressing
Remove any stones or dirt from the beans. Cover with cold water and soak overnight in the refrigerator. Drain and rinse thoroughly.
Place the beans in a large pot and cover with water. Add onion, carrot, leek, thyme, bay leaf and salt. Bring to a simmer and cook until tender, stirring occasionally, about 1 1/2 hours. Drain, rinse and remove aromatics.
Preheat oven to 350° F.
Toss together sliced fennel, olive oil, salt and pepper. Place on a sheet pan and roast in the oven until tender, 20 to 30 minutes.
In a large bowl, combine cooked beans, roasted fennel, celery, Pickled Garlic, red onion and reserved fennel fronds. Toss gently to coat with Lemon-Herb Dressing. Chill until ready to serve.
This salad can be prepared the day before and kept refrigerated. The flavors will continue to develop as it rests.