Serves 8
Ingredients
WHITE BEAN HUMMUS
1 cup cooked white beans
3 tablespoons sesame tahini
2 teaspoons minced garlic
3 tablespoons extra virgin olive oil
Juice of 1/2lemon
Salt and freshly ground pepper
Pinch cayenne
SHAVED VEGETABLE SALAD
4 large asparagus stalks, bottom 2 inches removed
1 small bulb fennel
4 radishes, washed and stemmed
1 tablespoon extra virgin olive oil
Squeeze of fresh lemon juice
Salt and freshly ground pepper
BRUSCHETTA
4 thick slices levain or sourdough bread
Chunk of Parmesan
Directions
To make the White Bean Hummus: In a food processor, blend beans, tahini, garlic, oil, lemon juice, salt, pepper and cayenne until smooth. Keep covered until ready to use.
To make the Shaved Vegetable Salad: Cut the asparagus into 2-inch pieces. Remove the two outer layers from the fennel. Using a mandoline equipped with a safety guard, shave the asparagus, radish and fennel paper thin (be sure to cut the fennel horizontally).
Place the shaved vegetables in a mixing bowl, and, up to 20 minutes before serving, toss them with the olive oil, lemon juice and salt and pepper.
Toast, grill or broil the bread. Spread the White Bean Hummus on the bread, top with the Shaved Vegetable Salad, then with a little shaved Parmesan. Serve immediately.
