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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This salad is perfect for entertaining since it is made a day ahead of serving - a befitting meal after a glorious summer day out on the bay! Ingredients:
20 fresh mussels |
200 g squid rings |
400 g monkfish |
10 large shrimp |
3/4 cup white wine |
1/4 cup fresh lemon juice |
1 cup water |
1 cup mange-tout peas |
1/2 cup green pepper, julienned |
1/2 cup water chestnut, diced |
16 cherry tomatoes, halved |
16 green olives |
1/4 cup olive oil |
2 teaspoons wine vinegar |
2 ml dijon mustard |
3 tablespoons fresh lemon juice |
1 teaspoon fresh thyme |
1 ml salt |
Directions:
1. SEAFOOD.
2. Poach mussels, squid, monkfish and shrimp separately for 1-2 minutes each in the wine, lemon juice and water.
3. Leave aside to cool.
4. Devein and shell shrimp.
5. Toss seafood with all salad ingredients.
6. VINAIGRETTE.
7. Blend all ingredients well and pour over salad.
8. Cover and refridgerate overnight.
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