Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor.
12 small red potatoes (about 1 1/2 pounds)
48 fresh mussels, scrubbed and debearded
1 (1-pound) fennel bulb with stalks
1/2 cup sherry vinegar
3 tablespoons diced red onion
1 tablespoon finely chopped fresh tarragon
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 garlic cloves, minced
2 medium tomatoes, cut into wedges
6 cups torn romaine lettuce
2 cups torn radicchio
2 hard-cooked eggs, quartered lengthwise
How to Make It
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.
Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells.
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.
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.
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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