Seafood Salad

Cook and refrigerate the seafood up to one day in advance. Prepare the dressing, slice the fennel, tear the lettuce, and refrigerate separately. Assemble just before serving.

Yield:

8 servings (serving size: 1 1/2 cups salad)

Recipe from

Nutritional Information

Calories 249
Caloriesfromfat 27 %
Fat 7.4 g
Satfat 1.3 g
Monofat 3.4 g
Polyfat 1.5 g
Protein 32.6 g
Carbohydrate 10.4 g
Fiber 1.3 g
Cholesterol 248 mg
Iron 6.9 mg
Sodium 730 mg
Calcium 93 mg

Ingredients

1/2 cup dry white wine
2 pounds mussels, scrubbed and debearded
1 pound medium shrimp, peeled and deveined
1 pound cleaned skinless squid, cut into (1-inch) rings
1/3 cup fresh lemon juice, divided
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons extravirgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
6 cups torn Bibb lettuce
4 cups thinly sliced fennel (about 1 medium bulb)

Preparation

Combine wine and mussels in a Dutch oven over medium-high heat. Cover and cook for 5 minutes or until mussels open; discard any unopened shells. Remove mussels from pan with a slotted spoon, reserving liquid. Remove meat from mussels, and discard shells. Place mussels in a large bowl. Line a sieve with dampened cheesecloth, allowing cheesecloth to extend over edge of sieve. Drain cooking liquid through sieve over a bowl, reserving liquid; discard cheesecloth.

Return liquid to pan; bring to a boil. Add shrimp and squid to pan; cook for 4 minutes or until done, stirring occasionally. Remove shrimp and squid with a slotted spoon; discard liquid. Add shrimp and squid to mussels.

Combine 1/4 cup lemon juice and next 6 ingredients (through garlic) in a bowl, stirring well with a whisk. Drizzle lemon juice mixture over shrimp mixture, tossing to coat.

Combine lettuce and fennel in a large bowl. Add remaining 4 teaspoons lemon juice to fennel mixture, and toss to coat. Arrange fennel mixture on a platter; top with shrimp mixture.

Note:

Micol Negrin,

August 2006