Recipe courtesy of Michele Urvater
Shellfish, Fennel and White Bean Salad
- Yield: 4 servings
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
Ingredients
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
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.