Ingredients Jump to Instructions ↓

  1. 2-1/4 lbs. dried white beans, great northern

  2. 2 lbs. shrimp, peeled, boiled

  3. 2-1/4 lbs. large fennel bulb

  4. 2 Tbsps. garlic cloves, minced

  5. 2 Tbsps. shallots, minced

  6. 6 lemons, zest peeled,

  7. 3 lemons juiced

  8. 2/3 cup white wine vinegar

  9. 2-1/2 cups light olive oil

  10. 1/8 tsp. chicken stock, enough to cook beans

  11. salt and pepper, to taste

  12. 1 cup fresh parsley, finely chopped

  13. 6 heads radicchio, julienned

Instructions Jump to Ingredients ↑

  1. Thoroughly check beans for rocks before boiling in a rich chicken stock until tender. (Do not over cook beans.) Set aside to cool. Separate fennel bulbs from stalks. Save tops. Julienne fennel bulbs. Combine ingredients in a large mixing bowl, tossing gently. Season with salt and pepper to taste. Chill slightly. Serve over julienned radicchio and garnish with fennel tops.


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