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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 27%
  • Fat: 7.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 32.6g
  • Carbohydrate: 10.4g
  • Fiber: 1.3g
  • Cholesterol: 248mg
  • Iron: 6.9mg
  • Sodium: 730mg
  • Calcium: 93mg

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

  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.
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