| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 12 |
sm |
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 |
tb |
Diced red onion |
| 1 |
tb |
Finely chopped fresh tarragon |
| 2 |
tb |
Olive oil |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Pepper |
| 3 |
|
Cloves garlic, minced |
| 2 |
md |
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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