Shrimp and Mixed Bean Salad

Insalata di Gamberetti e Fagioli Misti

This recipe and others like it can be found in her book, La Cucina di Lidia.  Here’s how to order your own copy!

Serves 4
1 pound fresh fava beans, shelled
1 pound fresh cranberry beans, shelled
1/2 small onion
2 bay leaves
1 small carrot, sliced
1 rib celery, cubed
1 pound large (about 14-20) shrimp, shelled except for the fantails, and deveined
3 tablespoons olive oil
3 tablespoons wine vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

In two separate pans of boiling water, cook the beans until tender, about 4 and 8 minutes for the favas and cranberry beans, respectively.  Drain and refresh the beans under cold running water, and remove the outer skins from the favas.

In a medium saucepan, boil the onion, bay leaves, carrot, and celery in 6 cups of water for 20 minutes.  Add the shrimp and cook just until opaque throughout about 1 minute.  Remove and drain the shrimp and allow them to cool.

In a serving bowl, whisk together the olive oil, vinegar, and salt and pepper.  Add the beans and shrimp, and toss to coat the solids thoroughly.  Serve warm as an appetizer.