Salad with Shrimp and Cannellini
Insalata di Mare
6 tablespoons olive oil
5 tablespoons lemon juice
¼ teaspoon white pepper
½ teaspoon salt
3 tablespoons fresh oregano, finely chopped, or 1 tablespoon oregano, dried
2 pounds medium shrimp (31/40 per pound), cooked, peeled and chilled
2 15 ounce cans cannellini (great northern) beans, canned, rinsed and drained
¾ cup fresh fennel, chopped (see chef’s tip)
¼ cup chopped fresh Italian parsley
1 cup white onion, finely chopped
1 cup yellow bell peppers ¼ inch dice
1 cup red bell peppers ¼ inch dice
1 ½ cups roma (pear) tomatoes, or firm tomatoes, seeded and chopped
1 tablespoon fresh garlic, minced
Salt and pepper to taste
Whisk olive oil and lemon juice together, adding white pepper, salt, and oregano.
In a separate bowl, combine the remaining ingredients. Toss with the dressing, adjust salt and pepper to taste, and chill for at least 1 hour to allow flavors to blend.
Remove from refrigerator and serve the dish chilled rather than ice cold.
Serving suggestion: Serve over a bed of mixed lettuces.
½ cup chopped, pitted Greek or Sicilian black olives would be another flavorful addition to this recipe.
To prepare fennel for cooking: rinse thoroughly, and trim stalks to within ½ inch of the bulb. Peel away the tough outer stalks, and cut the tender interior of the bulb in half lengthwise, then into crosswise slices. If fresh fennel is not readily available, it can be replaced with celery.
©2015 Nick Stellino Productions