Dinner/ Lunch

Shrimp-White Bean Salad with Fennel

If you want to fancy up your lunch or dinner routine, make this salad. It’s very grownup tasting and so pretty. Prep the ingredients on your Cooking Day, and this comes together in about one minute come eatin’ time.

The salad combines bitter greens and fennel with creamy white beans and chilled shrimp. I actually don’t love raw fennel, but it goes so well in this dish.

The base of the salad is tossed in a white balsamic vinaigrette, then topped with basil oil. I’ve got to make two dressings?! I know, I know, hear me out.

Turning fresh basil into basil oil helps preserve it longer. Plus, it adds richness and a lux look to the salad. So worth it!

Cook the shrimp any way you’d like on your Cooking Day – roast, boil, sauté, doesn’t matter – and package them up. They should be good up to five days in the fridge. The shrimp are more of a garnish here than anything. You could leave them out all together, just add more beans to make an entrée-sized portion.

Speaking of portions, you call the shots on your salad size. I have this listed as about 4 dinner salad servings, but you could get more or less out of it. You may have some fennel and dressings left over for another use.

Don’t slice the radicchio and fennel until your Serving Day. They wilt and brown. Just slice pieces off throughout the week as needed.

Seriously, make this salad. It’s adulting at its finest.

Shrimp-White Bean Salad with Fennel

Print Recipe
Serves: about 4 meal-sized salads Cooking Time: 15 mins

Ingredients

  • White Balsamic Dressing:
  • 1/4 cup white balsamic, apple cider vin, or white wine vinegar
  • 1 tsp. lemon juice
  • 1/2 tsp. Dijon
  • 1/2 tsp. honey or maple
  • 1 small garlic clove
  • 3 Tsp. olive oil
  • Basil Oil:
  • Loosely packed cup basil
  • 1/3 cup olive oil
  • 1 garlic clove
  • Rest of the Salad
  • 4 handfuls arugula
  • 1 15 oz. can white beans
  • 1 cup sliced fennel
  • 1 cup sliced radicchio (optional, for color. Just add more arugula otherwise)
  • About 21 cooked shrimp, 40/50 count sized

Instructions

1

COOKING DAY - Blend all the dressing ingredients in a blender, package up and refrigerate. Blend the basil oil ingredients until they're liquefied, straining if necessary for smooth oil, refrigerate. Cook the shrimp with salt and pepper, package and refrigerate.

2

SERVING DAY - To make one salad, put a handful of arugula, 1/4 of the beans, 1/4 cup of fennel, 1/4 cup radicchio and about 7 shrimps in a bowl. Toss with dressing. Dump out onto plate and drizzle basil oil over the top*.

Notes

*Remember the olive oil will harden in the fridge, pull the dressing and basil oil out about 10 mins. before you're ready to eat. Alternately, you can zap them in the microwave for about 10 seconds to loosen them up.

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