Total Time
30mins
Prep 15 mins
Cook 15 mins

This is going on the Fourth of July weekend menu - right along with steamed fresh caught clams, shrimp & crab! This salad will complement but not be overwhelmed by your favorite seafood. Snagged from Food & Drink - a weekly guide to enjoying eating from the Tribune - Noelle Carter, LA times staff writer. Adapted from a recipe by Jeremy Jackson.

Ingredients Nutrition

Directions

  1. Heat a cast-iron skillet for a few minutes until hot, then add the bacon and sauté until crisp, stirring occasionally. Strain the bacon and reserve 2 Tbsps. of the grease in the pan to cook the fennel (save the additional grease for another use). Place the strained bacon into a medium bowl.
  2. Add the sliced fennel to the pan and sauté until it just starts to brown, 3 to 5 minutes, stirring frequently. Add the garlic and cook until aromatic, 1 to 2 minutes. Remove the fennel and garlic from the heat, and add to the bacon.
  3. Gently stir the beans into the fennel and bacon mixture, then stir in the minced fennel fronds, lemon juice and zest, cumin and olive oil. Season with a couple dashes of Tabasco and one-fourth teaspoons salt and one-eighth teaspoons pepper, or to taste. Serve immediately or within a couple of hours.

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