Seafood Salad with Creamy Tarragon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this seafood mix on a bed of watercress or butter lettuce, or as a sandwich in toasted brioche buns or on crusty bread. Ingredients:
1 pound peeled, deveined medium shrimp (30 to 35 per lb.) |
1/2 pound bay scallops |
1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise |
1/2 cup mayonnaise |
1 teaspoon grated lemon peel |
1/4 cup fresh lemon juice |
1/4 cup coarsely chopped fresh tarragon |
1 tablespoon dijon mustard |
about 1/2 tsp. kosher salt |
about 1/2 tsp. pepper |
1/2 cup coarsely chopped watercress leaves |
1/4 cup drained capers |
1 avocado, pitted, peeled, and diced |
Directions:
1. Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.
2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth.
3. Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.
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