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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Fennel gives this salad a nice crunch and zesty flavor. Cook time includes chill time. Ingredients:
12 small red potatoes (1-1/2 pounds) |
48 fresh mussels, scrubbed and debearded |
1 fennel bulb, with stalks (1-pound) |
1/2 cup sherry wine vinegar |
3 tablespoons red onions, diced |
1 tablespoon fresh tarragon, finely chopped |
2 tablespoons olive oil |
3/4 teaspoon salt |
3/4 teaspoon pepper |
3 garlic cloves, minced |
2 medium tomatoes, cut into wedges |
6 cups romaine lettuce, torn |
2 cups radicchio, torn |
2 hard-cooked eggs, quartered lengthwise |
Directions:
1. 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.
2. Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells.
3. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
4. 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.
5. Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
6. Remove 1/4 cup dressing; set aside.
7. Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
8. Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
9. To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.
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