White Bean and Fennel Antipasto Salad

White Bean and Fennel Antipasto Salad

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  • 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.

Special notes:

This salad can be prepared the day before and kept refrigerated. The flavors will continue to develop as it rests.