METHOD 1. Put the Cannellini beans into a large bowl then add the artichokes, onions, cherry tomatoes and fennel. 2. To make the dressing squeeze the lemon into a small bowl, add the fennel leaves, season with salt and pepper. Gradually add the oil whisking continuously. Pour the dressing into the large bowl and toss together. 3. Once mixed, serve into salad bowls and scatter with the olives. 4. Garnish with fennel leaves and serve.
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