Name: Seafood Salad with Citrus and Fennel Dressing
Yield: Serves 6-8
Ingredients: 170 g (6 oz) each of cooked prawns, mussels, langoustines, gambas or Mediterranean prawns, clams, cockles etc., peeled or on the shell as you wish, to make a total weight of 450-675 g (1-1½ lb); 2 tablespoons crème fraîche; salt and freshly milled green peppercorns; sprigs of fennel and heads of fennel; endive frisée; juice of 2 limes or 1 small lemon; ½ teaspoon finely grated orange zest; 75-100 ml (3-4 fl oz) olive oil; 3-4 sprigs of fennel; 1 clove garlic, halved; juice of 1 orange; 170 g (6 oz) poached baby squid, cut into rings

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Vary the seafood in this salad according to season and availability. During the summer months, squid, prawns and clams are probably easier to come by. Autumn and winter bring good supplies of excellent mussels, langoustines and shrimps.

Ingredients

170 g (6 oz) poached baby squid, cut into rings
170 g (6

Fish course
Pescatarian
Winter
Autumn
Summer
Gluten-free

Method

Once you have prepared the seafood ingredients according to your requirements, place all the seafood together in a large bowl.

Make the dressing by warming the fennel, garlic, orange zest and orange juice in a small pan. Bring almost to the boil, then remove from the heat and allow the flavours to infuse for 15 minutes.

Strain the liquid into a bowl and add the juice of the lime

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