Friday, June 20, 2014

Fennel Salad with Shrimp and Calamari

Submitted by Mountain View Farm CSA member Rina.


3 heads of fennel
1 lb. shrimp
5 oz. calamari


1/2 cup olive oil
1/2 cup freshly squeeze lemon juice
1 tsp. salt
1/4 tsp. pepper
1/2 cup chopped parsley


Remove head and skin of calamari, boil briefly until opaque. Boil and peel shrimp. Chop off stalks & base of fennel, cut length-wise, place cut side down to slice very thinly. Mix all dressing ingredients, then pour over combined calamari, shrimp and fennel slices. Enjoy!

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