Yield: 4 Servings
Measure | Ingredient |
---|---|
12 smalls | Red potatoes, (1-1/2 pounds) |
48 \N | Fresh mussels, scrubbed and debearded |
1 \N | Fennel bulb with stalks, (1-pound) |
½ cup | Sherry vinegar |
3 tablespoons | Diced red onion |
1 tablespoon | Finely chopped fresh tarragon |
2 tablespoons | Olive oil |
¾ teaspoon | Salt |
¾ teaspoon | Pepper |
3 \N | Cloves garlic, minced |
2 mediums | Tomatoes, cut into wedges |
6 cups | Torn romaine lettuce |
2 cups | Torn radicchio |
2 \N | Hard-cooked eggs, quartered lengthwise |
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 ½ 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 ¼ cup dressing; set aside.
Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.
Combine reserved ¼ 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@... on Jan 28, 1997.