This salad can be served in a number of ways: as an appetizer with olives and some good hard cheese, or assembled with a couple of other salads as an entrée. We also like to serve it with the Sautéed Halibut with Three Sauces.

Makes 4 to 6 servings.

INGREDIENTS

• 1 1/2 cups white beans
• 6 cups water
• 1 tablespoon star anise
• 1 teaspoon peppercorns
• 3 bay leaves
• 1 medium head of garlic, roasted (see instructions on page 201)
• 4 tablespoons olive oil
• 1 tablespoon white wine vinegar
• juice of I lemon
• 1/2 teaspoon salt
• fresh ground pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 cup fennel bulb, thinly sliced
• 1/2 cup diced red onion
• 1/2 cup diced, blanched carrots
• lettuce leaves
• sliced tomatoes and black olives for garnish

INSTRUCTIONS

1.  Place white beans in a soup pot with 6 cups water with anise, peppercorns, and bay leaves.
2. Bring to a boil. Turn down heat and simmer, covered, for approximately 1 1/2 hours, or until
   tender.
3. Drain, and discard anise, peppercorns, and bay leaves. Rinse beans in cold water.
4. Cut 1/2 inch off the top of the head of roasted garlic. Hold onto the base of the garlic, and squeeze the pulp into a bowl.
5. Add olive oil, vinegar, lemon juice, salt, pepper, and parsley to the garlic and whisk together.
6. To blanch the carrots: Bring a small pot of water to boil. Drop the carrots in for 2 to 3 minutes, and rinse them immediately with very cold water.
7. Combine beans with fennel, red onion, and carrot. Pour dressing over the salad and stir gently until well coated.
8. Serve on a leaf of lettuce and garnish with sliced tomatoes and black olives.