Recipe courtesy of Michele Urvater
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Total:
12 min
Prep:
10 min
Cook:
2 min
Yield:
4 servings

Ingredients

Directions

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.

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Whole Roasted Stuffed Cauliflower

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