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| |
| soak for 30 minutes. Drain well and cut into 1/4-inch dice. You will have about |
| 2 cups. Finely chop enough of the reserved fennel leaves to yield 1/2 cup. |
| Peel the shrimp, then cut into pieces slightly larger than the beans. In a |
| mortar, using a pestle, coarsely crush the fennel seeds. In a large bowl, whisk |
| together the olive oil, vinegar, fennel seeds, garlic, salt and pepper until |
| blended. Add the chopped fennel bulb and leaves, beans, shrimp and red |
| onion. Fold gently until all the ingredients are evenly distributed. |
| Place a lettuce leaf on each plate. Top with the salad, dividing it evenly, and |
| serve immediately. Serves 6. |
| Adapted from Williams-Sonoma,Essentials of Healthful Cooking,by Mary |
| Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003). |
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