| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 12 | Red potatoes, 1-1/2 pounds | |
| 48 | Fresh mussels, scrubbed and | |
| debearded | ||
| 1 | Fennel bulb with stalks | |
| 1-pound | ||
| 1/2 | c | Sherry vinegar |
| 3 | T | Diced red onion |
| 1 | T | Finely chopped fresh |
| tarragon | ||
| 2 | T | Olive oil |
| 3/4 | t | Salt |
| 3/4 | t | Pepper |
| 3 | Cloves garlic, minced | |
| 2 | Tomatoes, cut into wedges | |
| 6 | c | Torn romaine lettuce |
| 2 | c | Torn radicchio |
| 2 | Hard-cooked eggs, quartered | |
| lengthwise |
INSTRUCTIONS
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. Yield: 4 servings. Per serving: 1893 Calories; 50g Fat (24% calories from fat); 225g Protein; 124g Carbohydrate; 594mg Cholesterol; 5628mg Sodium NOTES : Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor. To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad. Recipe by: Cooking Light, May 1995, page 64 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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