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Cannellini Bean, Fennel and Shrimp

Salad

Cookbook WilliamSonoma

Category Name Salad

Servings 6 Tools

Serving

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient

1 1/2 Cup(s) dried cannellini

beans

1 fennel bulb, about 1 lb.

1 Pound(s) medium shrimp,

cooked

1/2 Teaspoon(s) fennel seeds

1/4 Cup(s) extra-virgin olive

3 Tablespoon(s red wine vinegar

1/2 Teaspoon(s) minced garlic

1/2 Teaspoon(s) kosher salt Freshly

ground pepper,

to taste

1/2 Cup(s) diced red onion

6 Large butter lettuce

leaves

Method

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 medium 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

1/5/2004 6:00:30 PM Page 1 of 2 Cannellini Bean, Fennel and Shrimp Salad
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