Fennel And White Bean Salad Recipes

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SEARED TUNA, WHITE BEAN AND FENNEL SALAD



Seared Tuna, White Bean and Fennel Salad image

Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.

Provided by David Tanis

Categories     dinner, lunch, quick, snack, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 1 1/2 pounds tuna fillets, in 2-inch-thick slices
Salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon fennel seeds, toasted and coarsely ground
1 teaspoon dried fennel pollen (optional)
Extra-virgin olive oil
1 small to medium red onion
6 cups cooked cannellini or other white beans
4 tablespoons fresh lemon juice, more to taste
1 teaspoon lemon zest
2 garlic cloves, pressed or minced to a paste
1/2 teaspoon crushed red-pepper flakes
2 smooth, pale green medium fennel bulbs
2 tablespoons freshly chopped parsley
1 tablespoon chopped fennel fronds

Steps:

  • Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
  • Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
  • Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
  • Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
  • Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
  • Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams

FENNEL AND WHITE BEAN SALAD



Fennel and White Bean Salad image

Make and share this Fennel and White Bean Salad recipe from Food.com.

Provided by Gingerbear

Categories     Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups cooked white beans, such as cannellini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 fennel bulb, thinly sliced lengthwise
1/4 lb pecorino romano cheese, shaved or grated
1/2 cup raw almonds, toasted
1/4 cup flat leaf parsley

Steps:

  • In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
  • Marinate at room temperature 2 hours.
  • Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
  • Transfer to a platter or serving bowl.

SHELLFISH, FENNEL AND WHITE BEAN SALAD



Shellfish, Fennel and White Bean Salad image

Provided by Food Network

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 13

3/4 pound squid, cleaned, tentacles removed and
body sacs cut into 1/4-inch rings
3/4 pound shrimp, (same size as squid) shelled and
deveined
1 1/2 cups cooked cannellini beans
1/2 cup thinly sliced fennel
1/2 cup thinly sliced red onion
2 tablespoons of fresh lemon juice
1 tablespoon of red wine vinegar
2 teaspoons dijon mustard
Salt and pepper to taste
6 tablespoons extra-virgin olive oil, or to taste
3 tablespoons minced fresh parsley, dill or chervil

Steps:

  • In a saucepan of boiling salted water add the shellfish and cook for 1-2 minutes, or until just firm. Drain and pat dry In a bowl combine the seafood with the beans, fennel and onion. In a bowl whisk together the lemon juice, vinegar, mustard and salt and pepper to taste. Add the oil in a stream whisking, and whisk the mixture until it is combined well. Pour the dressing over the salad and toss to combine. Garnish with the herbs.

SHRIMP, FENNEL, AND WHITE BEAN SALAD



Shrimp, Fennel, and White Bean Salad image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 12

1 large fennel bulb (9 ounces), trimmed, cored, and thinly sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/2 cup Kalamata or Nicoise olives, pitted
3 radishes, thinly sliced
2 scallions (white and light-green parts only), thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Coarse salt

Steps:

  • In a large bowl, toss together fennel, beans, olives, radishes, scallions, parsley, and oregano. In a medium skillet, heat 1 tablespoon oil over medium-high. Cook shrimp until opaque throughout, about 4 minutes, flipping once. Add shrimp to fennel mixture.
  • In a small bowl, whisk together 1/4 cup oil, lemon juice, mustard, and 1 teaspoon salt. Pour over salad and toss to combine. Serve in glasses, if desired.

Nutrition Facts : Calories 245 g, Fat 15 g, Fiber 4 g, Protein 11 g, SaturatedFat 2 g

FENNEL AND WHITE BEAN SALAD



Fennel and White Bean Salad image

This is going on the Fourth of July weekend menu - right along with steamed fresh caught clams, shrimp & crab! This salad will complement but not be overwhelmed by your favorite seafood. Snagged from Food & Drink - a weekly guide to enjoying eating from the Tribune - Noelle Carter, LA times staff writer. Adapted from a recipe by Jeremy Jackson.

Provided by Busters friend

Categories     Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces bacon, thick-cut (cut crosswise into 1/2 -inch pieces)
1 large fennel bulb, cored and thinly sliced
2 tablespoons fennel leaves, divided & minced
2 garlic cloves, minced
29 ounces cannellini beans, drained
2 teaspoons lemon juice
1 lemon, zest of
1/4 teaspoon cumin
2 teaspoons olive oil
Tabasco sauce or other vinegar-based hot sauce, to taste
salt
fresh ground black pepper

Steps:

  • Heat a cast-iron skillet for a few minutes until hot, then add the bacon and sauté until crisp, stirring occasionally. Strain the bacon and reserve 2 Tbsps. of the grease in the pan to cook the fennel (save the additional grease for another use). Place the strained bacon into a medium bowl.
  • Add the sliced fennel to the pan and sauté until it just starts to brown, 3 to 5 minutes, stirring frequently. Add the garlic and cook until aromatic, 1 to 2 minutes. Remove the fennel and garlic from the heat, and add to the bacon.
  • Gently stir the beans into the fennel and bacon mixture, then stir in the minced fennel fronds, lemon juice and zest, cumin and olive oil. Season with a couple dashes of Tabasco and one-fourth teaspoons salt and one-eighth teaspoons pepper, or to taste. Serve immediately or within a couple of hours.

Nutrition Facts : Calories 392.4, Fat 19.1, SaturatedFat 6, Cholesterol 25.7, Sodium 345.8, Carbohydrate 38.3, Fiber 10, Sugar 0.6, Protein 18.3

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