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Recipe for... salad recipes |
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Fennel with Mussel SaladThis recipe is rated : 0
Recipe Ingredients1-1/2 pounds red potatoes48 fresh mussels, scrubbed and debearded 1 fennel bulb with stalks, (1-pound) 1/2 cup sherry vinegar 3 tbsp diced red onion 1 tbsp finely chopped fresh tarragon 2 tbsp olive oil 3/4 tsp salt 3/4 tsp pepper 3 cloves garlic, minced 2 med tomatoes, cut into wedges 6 cup torn romaine lettuce 2 cup torn radicchio 2 hard-cooked eggs, quartered lengthwise Cooking ProceduresPlace 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. |
Excerpt from the wayback cook-book collection: |
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