Photo courtesy of Kristin Teig

Onions aren’t the only vegetable you can caramelize. Thinly sliced fennel takes on the same deep golden color and softened texture when cooked slowly on the stovetop.

Fennel’s strong anise flavor also mellows when caramelized, and the vegetable becomes sweeter and more approachable. When tossed with creamy white beans and a simple garlicky dressing, the result is a balanced, satisfying bowl.

Serves 4

Instructions:

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the fennel and thyme, season with ½ teaspoon salt and several grinds of pepper, and cook, stirring occasionally and reducing the heat if the fennel starts to burn, until soft and caramelized, about 25 minutes.
2. Meanwhile, whisk together the remaining 2 tablespoons olive oil, the vinegar, Dijon, garlic, a generous pinch of salt, and several grinds of pepper in a large bowl. Add the white beans and toss to coat.
3. Once the fennel is caramelized, pour in the wine. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Transfer the fennel to the bowl of beans and toss to combine.
4. Coarsely chop the reserved fronds, add them to the bowl, and toss to combine. Taste and season with additional salt and pepper as needed. Serve warm or at room temperature, squeezing the lemon over the salad just before serving.