SHRIMP, FENNEL, AND WHITE BEAN SALAD

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Shrimp, Fennel, and White Bean Salad image

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

1 large fennel bulb (9 ounces), trimmed, cored, and thinly sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/2 cup Kalamata or Nicoise olives, pitted
3 radishes, thinly sliced
2 scallions (white and light-green parts only), thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Coarse salt

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

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