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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor. Ingredients:
12 small red potatoes (about 1 1/2 pounds) |
48 fresh mussels, scrubbed and debearded |
1 (1-pound) fennel bulb with stalks |
1/2 cup sherry vinegar |
3 tablespoons diced red onion |
1 tablespoon finely chopped fresh tarragon |
2 tablespoons olive oil |
3/4 teaspoon salt |
3/4 teaspoon pepper |
3 garlic cloves, minced |
2 medium tomatoes, cut into wedges |
6 cups torn romaine lettuce |
2 cups torn radicchio |
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, 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. 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.
4. 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.
5. Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.
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