Best Seafood Salad With Fennel And Green Beans Recipes

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SHRIMP SALAD WITH CUCUMBER AND FENNEL



Shrimp Salad with Cucumber and Fennel image

Provided by Alison Roman

Categories     Salad     Kid-Friendly     Lunch     Shrimp     Fennel     Cucumber     Spring     Summer     Healthy     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 Servings

Number Of Ingredients 10

2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
1 English hothouse cucumber, sliced 1/4" thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
1/4 cup (or more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

Steps:

  • Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
  • Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
  • Do Ahead
  • Salad can be made 4 hours ahead. Cover and chill.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE



Fresh Green Beans, Fennel, and Feta Cheese image

Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Provided by FOXLAIRFARM

Categories     Side Dish     Vegetables     Green Beans

Time 16m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  • Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g

FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

Steps:

  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
  • Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
  • Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SEARED TUNA, WHITE BEAN AND FENNEL SALAD



Seared Tuna, White Bean and Fennel Salad image

Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.

Provided by David Tanis

Categories     dinner, lunch, quick, snack, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 1 1/2 pounds tuna fillets, in 2-inch-thick slices
Salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon fennel seeds, toasted and coarsely ground
1 teaspoon dried fennel pollen (optional)
Extra-virgin olive oil
1 small to medium red onion
6 cups cooked cannellini or other white beans
4 tablespoons fresh lemon juice, more to taste
1 teaspoon lemon zest
2 garlic cloves, pressed or minced to a paste
1/2 teaspoon crushed red-pepper flakes
2 smooth, pale green medium fennel bulbs
2 tablespoons freshly chopped parsley
1 tablespoon chopped fennel fronds

Steps:

  • Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
  • Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
  • Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
  • Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
  • Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
  • Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams

GREEN BEAN AND FENNEL SALAD



Green Bean and Fennel Salad image

Categories     Salad     Herb     Mushroom     Side     Quick & Easy     Low Cal     Fennel     Green Bean     Spring     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Steps:

  • Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
  • Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
  • Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

FANTASTICALLY EASY FENNEL SALAD



Fantastically Easy Fennel Salad image

Bright and delicious summery salad. It is light, crunchy, and a perfect side to summer's outdoor meals. Best eaten at room temperature.

Provided by souplover Sue

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 bulb fennel - trimmed, halved, and very thinly sliced
2 cups cooked beets, diced
3 green onions, thinly sliced
1 tablespoon fresh lemon juice
olive oil, or to taste
½ cup chopped fresh parsley
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.6 g, Fat 3.7 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 188.8 mg, Sugar 4.8 g

GREEN BEANS WITH FENNEL



Green Beans with Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

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