Recipes Salads Bean Salads Cannellini Bean, Fennel and Shrimp Salad
Cannellini Bean, Fennel and Shrimp Salad

Cannellini Bean, Fennel and Shrimp Salad

Cannellini Bean, Fennel and Shrimp Salad is rated 5.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 6
The combination of beans and fennel makes this salad a superior source of fiber. Canned cannellini beans may be substituted for the dried beans. Use 2 cans (each 15 oz.); drain the beans well, rinse, then drain well again before combining with the other ingredients. Garnish each salad, if desired, with a lemon wedge.

Ingredients:

  • 1 1/2 cups dried cannellini beans
  • 1 fennel bulb, about 1 lb.
  • 1 lb. medium shrimp, cooked
  • 1/2 tsp. fennel seeds
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. red wine vinegar
  • 1/2 tsp. minced garlic
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 1/2 cup diced red onion
  • 6 large butter lettuce leaves

Directions:

Pick over and discard any misshapen beans and stones. Rinse the beans, put in a large bowl, add water to cover by about 3 inches and let soak for at least 4 hours or up to overnight.

Drain the beans, place in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially and simmer gently until tender, 1 to 1 1/2 hours. Drain well, measure out 3 cups and set aside; reserve any remaining beans for another use.

Cut off the stems and feathery leaves from the fennel bulb; set the leaves aside. Discard the outer layer of the bulb if it is tough and cut away any discolored areas. Quarter the bulb lengthwise and cut away any tough base portions. In a large bowl, combine the fennel with ice water to cover and let soak for 30 minutes. Drain well and cut into 1/4-inch dice. You will have about 2 cups. Finely chop enough of the reserved fennel leaves to yield 1/2 cup.

Peel and devein the shrimp, then cut into pieces slightly larger than the beans. In a mortar, using a pestle, coarsely crush the fennel seeds. In a large bowl, whisk together the olive oil, vinegar, fennel seeds, garlic, salt and pepper until blended. Add the chopped fennel bulb and leaves, beans, shrimp and red onion. Fold gently until all the ingredients are evenly distributed.

Place a lettuce leaf on each plate. Top with the salad, dividing it evenly, and serve immediately.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
Rated 5 out of 5 by from Quick, Easy and Good Meal I was glad to find this recipe on Facebook today. We usually have these ingredients on hand - no stopping at the super market at the end of a busy day. It was quick and easy to prepare, tasted great and was different enough to add variety to the week's menus. I'll make this one again, perhaps with a tad more vinegar.
Date published: 2013-07-03
Rated 5 out of 5 by from Perfect for a Luncheon I really enjoyed this salad. It wasn't too heavy, but with the beans and shrimp, it was much more than a salad. The only thing I will do differently next time is to use just a tad more red wine vinegar. I felt the recipe needed just a hint more acidity to make it really pop.
Date published: 2013-03-14
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