Watercress and seafood salad

Yield: 1 servings

Measure Ingredient
2 tablespoons Sesame oil
2 tablespoons Chopped garlic
8 \N Medium-sized shrimp; peeled, deveined
\N \N ; and cleaned, up to
\N \N ; 10
6 ounces Frozen or fresh squid cleaned and sliced; up to 8
\N \N ; into tubes
5 ounces Mussels
2 bunches Watercress; rinsed and cleaned,
\N \N ; 1/2-inch of stems
\N \N ; snipped off
2 tablespoons Soy sauce; up to 3
1 medium Red onion
2 \N Tomatoes concasse or cut into strips
6 ounces Bean sprouts; mung or soy
2 ounces Chervil
½ bunch Chives cut into 1-inch sticks
2 ounces Champagne vinegar; up to 3
\N \N Salt and pepper
2 ounces Feta cheese for garnish.; up to 3

In a hot saute pan add oil, garlic and shrimp and saute for approximately 1 minute. Add squid and mussels and simmer until mussels open. Do not allow shrimp to overcook. Season with salt and pepper. Remove shrimp if mussels are not open. Remove seafood with slotted spoon and reserve. Reduce remaining liquid to nape. Add 1 bunch watercress and deglaze with soy sauce.

Place second bunch of watercress in mixing bowl and toss with sliced red onion, tomatoes, bean sprouts, chervil, chives, champagne vinegar and salt and pepper to taste.

Plate watercress on plates and garnish with seafood around and on top.

Sprinkle with crumbled feta cheese.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9410 - DEB STANTON Converted by MM_Buster v2.0l.

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