Shellfish, Fennel and White Bean Salad (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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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:
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.
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