Ingredients
- 1 lb Fennel
- 1 jar Cento Peeled Lupini Beans (12.7 oz), drained
- 2 fillets Cento Flat Fillets of Anchovies
- 1 ½ tbsp Bellino Italian White Balsamic Vinegar
- ¼ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Cento Pignoli Nuts
- 1 Scallions, green stem only, chopped
- 1 tbsp Fresh Parsley, chopped
Directions
Wash, trim and cut fennel into quarters. Place fennel in a large mixing bowl and combine with lupini beans. In a separate bowl, blend anchovies, oil and vinegar to create a vinaigrette. Pour slowly over the fennel and lupini beans. Add pine nuts, parsley and scallions. Mix well and serve
