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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside. | 2. Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes. | 3. Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness. | 4. Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat. | 5. Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
lemon	1/2		grated	0.6404	0.2058	0.0243	0.0066
dijon mustard	1	teaspoon		0.0	0.0	0.0	0.0
fennel	1/2	teaspoon	ground	0.2809	0.0662	0.0112	0.0018
anchovy fillet	4 -6		rinsed chopped	0.0	0.0	0.0	0.0
kosher salt black pepper			ground	0.0	0.0	0.0	0.0
extra virgin olive oil	1/2	cup		0.0	0.0	0.0	0.0
cannellini bean	2	cups	cooked drained	0.0	0.0	0.0	0.0
kosher salt black pepper			ground	0.0	0.0	0.0	0.0
red pepper flake	1	pinch	crushed	0.0	0.0	0.0	0.0
asparagus spear	6 -8		trimmed peeled	0.0	0.0	0.0	0.0
radish	6		trimmed	111.36	23.664	4.7328	0.696
fennel bulb	1		trimmed	0.2809	0.0662	0.0112	0.0018
spring onion	1		chopped	-	-	-	-
basil			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.