4 servings

Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor.

How to Make It

Step 1

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.

Step 2

Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells.

Step 3

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.

Step 4

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.

Step 5

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.

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