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Seafood Salad

Yield 8 servings (serving size: 1 1/2 cups 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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.