- 12 small red potatoes (about 1 1/2 pounds)
- 48 fresh mussels, scrubbed and debearded
- 1 (1-pound) fennel bulb with stalks
- 1/2 cup sherry vinegar
- 3 tablespoons diced red onion
- 1 tablespoon finely chopped fresh tarragon
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 garlic cloves, minced
- 2 medium tomatoes, cut into wedges
- 6 cups torn romaine lettuce
- 2 cups torn radicchio
- 2 hard-cooked eggs, quartered lengthwise
- calories 405
- caloriesfromfat 28 %
- fat 12.5 g
- satfat 2.2 g
- monofat 6.5 g
- polyfat 1.7 g
- protein 23.4 g
- carbohydrate 44.9 g
- fiber 5.6 g
- cholesterol 132 mg
- iron 10.2 mg
- sodium 944 mg
- calcium 202 mg
How to Make It
Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.
Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells.
Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside. Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.
Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside. Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.
Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.