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Ingredients

• Salad:
• 2 cups diced tomato
• 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
• 12 cups torn escarole
• 1 1/2 cups thinly sliced fennel bulb (about 1 bulb)
• 3/4 cup thinly sliced red onion
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 cup thinly sliced fresh basil
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon fennel seeds
• 
  Vinaigrette:
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fennel seeds
• 1 teaspoon honey
• 1/8 teaspoon black pepper

Description

MyRecipes