SHRIMP, FENNEL, AND WHITE BEAN SALAD
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
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
SHRIMP AND WHITE BEAN SALAD
Steps:
- If using dried beans: Soak beans in water overnight and drain thoroughly. Put beans, garlic, carrot, bay leaf, and 2 cups water in a large saucepan over medium heat and bring to a boil. Add salt, reduce heat to low and simmer until beans are tender, about 1 hour. Strain and reserve beans, discarding garlic, carrot, and bay leaf. Let beans cool to room temperature. If using canned beans, rinse and drain thoroughly. Season shrimp on both sides with salt and pepper. Heat 2 tbsp oil in a medium sauté pan over medium heat. Add shrimp and sauté, stirring occasionally, until shrimp are no longer translucent, about 3 minutes. (If using frozen shrimp, thaw before cooking.) Transfer shrimp to a large mixing bowl and add celery, onion, capers, parsley, chives, remaining 1 tbsp oil, and beans. Toss well; season to taste with salt and pepper. Divide lettuce among 4 plates and arrange 1 cup shrimp mixture on top of each mound of lettuce.
FENNEL AND WHITE BEAN SALAD
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
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.
FENNEL AND WHITE BEAN SALAD
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
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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