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Seafood Salad

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.

Cooking Light AUGUST 2006

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

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.

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
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Seafood Salad recipe

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