Mariana Velásquez is a trained chef, stylist, designer, and passionate hostess. Her new cookbook REVEL: A Maximalist’s Guide to Having People Over is packed with generous recipes, like this salad, and tips for entertaining with ease and style.
- 2 fennel bulbs, trimmed
- 1 1/2 pounds shrimp, poached
- 1 1/2 cups cooked cannellini beans, drained (such as Rancho Gordo Marcella beans)
- 3 cups sugar snap peas, roughly chopped
- Zest and juice of 2 lemons
- 1/4 cup white wine vinegar (or additional lemon juice)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup chopped chives
- 1/4 cup chopped lovage or Italian parsley
- Thinly slice the fennel using a mandoline or a sharp chef’s knife. Place the fennel
ribbons in a bowl of ice water to crisp them up. Reserve. Place a wet, clean towel in the freezer for 15 to 20 minutes (this will keep the fennel crisp as it travels). - In a large bowl, toss together the shrimp, beans, sugar snap peas, lemon zest and juice, vinegar, and oil. Season generously with the salt and black pepper to taste. If transporting, transfer to a container with a lid, making sure to add all the juices.
- Drain the fennel and place it on top of the salad without mixing it in. Place the cold
towel over the fennel and place the chopped herbs in a small container or wrap them in a paper towel bundle and nestle atop the cold towel; cover the bowl. When ready to serve, toss everything together with wooden tongs or spoons and enjoy.
Reprinted with permission from REVEL: A Maximalist’s Guide to Having People Over by
Mariana Velásquez © 2026. Photographs by Gentl and Hyers © 2026. Published by Ten Speed Press, an imprint of Penguin Random House. For online, please use PRH.COM or another online retailer of choice (i.e. Barnes and Noble, Bookshop, Amazon, etc.)