HEART OF PALM, FENNEL AND  BEAN SALAD
(4 servings)
•4 EACH FRESH HEART OF PALM (HALVED AND
JULIENNED)
•1 FRESH FENNEL BULB (FRONDS TRIMMED,
HALVED, AND CORED)
•1/2 CUP SUN DRIED TOMATOES (SLICED
JULIENNE)
•1 CAN OF NORTHER OR WHITE BEANS
•¼ CUP CHIVES (CHOPPED FINE)
•¼ CUP EXTRA VIRGIN OLIVE OIL
•JUICE OF ½ A LEMON
•1 tsp. SUGAR
IN A LARGE BOWL COMBINE THE LEMON JUICE AND SUGAR, WHISK UNTIL DISOLVED. SLOWLY WHISK IN THE OLIVE OIL UNTIL
SMOOTH, AND SEASON WITH SALT AND PEPPER. USING A MANDOLIN, SLICE THE FENNEL BULB VERY THIN AND ADD TO THE BOWL. ADD
THE REMAINING INGREDIENTS TO THE BOWL AND TOSS GENTLY TO COAT ALL WITH DRESSING. SERVE EQUAL MOUNS IN THE CENTER
OF FOUR PLATES, OR PLACE ALL ON A LARGE PLATTER TO SERVE FAMILY STYLE.
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BY: CHEF STEPHEN JOHNSTON