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Under 30 Minutes

Shrimp, Fennel, and White Bean Salad

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: John Kernick


  • 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


  1. 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.

  2. 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.

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