Recipe courtesy of Michele Urvater

Shellfish, Fennel and White Bean Salad

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  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 4 servings
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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


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


  1. 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.