Side Pannel
Mussel Salad with Fennel
Ingredients List
- 12 sm Red potatoes, (1-1/2 pounds)
- 48 Fresh mussels, scrubbed and
- -debearded
- 1 Fennel bulb with stalks,
- -(1-pound)
- 1/2 c Sherry vinegar
- 3 tb Diced red onion
- 1 tb Finely chopped fresh
- -tarragon
- 2 tb Olive oil
- 3/4 ts Salt
- 3/4 ts Pepper
- 3 Cloves garlic, minced
- 2 md Tomatoes, cut into wedges
- 6 c Torn romaine lettuce
- 2 c Torn radicchio
- 2 Hard-cooked eggs, quartered
- -lengthwise
Directions
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.
Steam mussels, covered, 10 minutes or until shells open; discard any
unopened shells.
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.
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.
Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Yield: 4
servings.
Per serving: 1893 Calories; 50g Fat (24% calories from fat); 225g Protein;
124g Carbohydrate; 594mg Cholesterol; 5628mg Sodium
NOTES : Sometimes called anise in grocery stores, fennel gives this salad a
crunchy texture and bold flavor. To serve, divide greens evenly among 4
salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over
each salad.
Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and
set aside.
Steam mussels, covered, 10 minutes or until shells open; discard any
unopened shells.
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.
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.
Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Yield: 4
servings.
Per serving: 1893 Calories; 50g Fat (24% calories from fat); 225g Protein;
124g Carbohydrate; 594mg Cholesterol; 5628mg Sodium
NOTES : Sometimes called anise in grocery stores, fennel gives this salad a
crunchy texture and bold flavor. 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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