2 cups diced tomato |
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained |
12 cups torn escarole |
1 1/2 cups thinly sliced fennel bulb (about 1 bulb) |
3/4 cup thinly sliced red onion |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 cup thinly sliced fresh basil |
2 teaspoons grated lemon rind |
3 tablespoons fresh lemon juice |
1 teaspoon fennel seeds |
2 tablespoons extra-virgin olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon fennel seeds |
1 teaspoon honey |
1/8 teaspoon black pepper |
