Shaved Fennel, Cannellini Beans, and Burrata with Hot Nduja Vinaigrette

March  6, 2018
2 Ratings
Photo by Ty Mecham
  • Serves 4 as a side (or 2 as a main course)
Author Notes

This is pretty much my dream salad. It's simple to make and the combination of flavors and textures is just so good. If making the salad in advance, hold back the burrata until serving so it's at its creamiest. —EmilyC

Test Kitchen Notes

To read more on how to use nduja, see the full article. —The Editors

What You'll Need
  • 1 large fennel bulb (or 2 small), about 1 to 1 1/4 pounds in total, fronds reserved
  • 2 tablespoons fresh lemon juice, divided, plus more to taste
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon nduja
  • 1 1/2 cups cooked cannellini beans, from dried or from a 16-ounce can (drained and rinsed)
  • 8 ounces burrata, at cool room temperature
  1. Trim the fennel, cut the bulb in half, and remove any bruised or discolored outer layers. Cut out the core from each half. Slice the fennel paper thin (cutting lengthwise from root to stalk end) with a sharp knife or mandoline. Place fennel in a bowl, and toss with 1 tablespoon lemon juice, 2 teaspoons extra-virgin olive oil, and a big pinch of sea salt. Let marinate while preparing the rest of the salad.
  2. In non-stick skillet, heat 2 tablespoons olive oil over medium heat. Add nduja, smashing and smearing it with the back of the back of a wooden spoon so it melts into the olive oil. Add 1 tablespoon lemon juice, and stir to combine. Taste vinaigrette, adjusting salt and acidity to taste.
  3. Add cannellini beans, and stir well to evenly coat in the nduja vinaigrette. Sauté for 3 to 5 minutes, or until the beans start to gently sizzle and are completely warmed through, stirring frequently.
  4. Add the contents of the skillet (scraping the sides to get all of the nduja vinaigrette) to the bowl with the fennel. Toss to evenly incorporate. Let cool for about 5 to 10 minutes, then arrange the salad on a serving platter and top with the burrata.
  5. Garnish with fennel fronds, and drizzle remaining 1 teaspoon olive oil over the top, if desired.

See what other Food52ers are saying.

  • Sonja Magnuson
    Sonja Magnuson
  • EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

2 Reviews

Sonja M. March 21, 2018
Substitutions for the Nduja? I'm not much of a meat eater.
EmilyC March 21, 2018
Hi Sonja, I think a lemon vinaigrette with smoked paprika would be delicious for a vegetarian version!