Seafood Salad

Name: Seafood Salad
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 75 g (3 oz) French beans, cooked; 100 g (4 oz) mushrooms, sliced; salt and pepper; salt and pepper; 300 ml (½ pt) olive oil; 65 ml (2½ fl oz) raspberry vinegar; 15 g (½ oz) fresh basil; 100 g (4 oz) peppers (any colours available); 50 g (2 oz) spring onion; 50 g (2 oz) artichoke hearts, cooked; 50 g (2 oz) celery; 50 g (2 oz) cucumber; 100 g (4 oz) scallops with coral, cooked; 100 g (4 oz) Norwegian prawns; 100 g (4 oz) mussels (or cockles), cooked; 6 Mediterranean prawns; 100 g (4 oz) squid, cooked

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

100 g (4 oz) squid, cooked
6 Mediterranean prawns

Europe
United Kingdom
Pescatarian
Gluten-free

Method

Cut the fish into even-sized pieces, leaving the mussels and Norwegian prawns whole.

Peel the cucumber and cut into batons. Chop the celery, artichoke hearts and spring onions into even pieces. Slice the peppers and finely chop the basil. Mix all the ingredients thoroughly.

Mix the dressing and then pour over and mix through the salad. Divide the salad on to plates and garnish w