Smoked Seafood Salad

Preparation info

  • Makes:


    • Difficulty


Appears in

Monday-to-Friday Cookbook

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This salad is a veritable contrast in textures, colors, and tastes. Because it is slightly on the skimpy side, it probably won’t be enough for dinner. Precede it with a hearty bean or vegetable soup and you’ll have plenty to eat.


  • 1 bunch watercress
  • 1 bunch parsley, preferably Italian (flat leaf)
  • 1 can (8 ounces) sliced bamboo shoots
  • 1 can (8 ounces) water chestnuts
  • 2 cans ( ounces each) smoked mussels, clams, or oysters packed in olive oil
  • 1 to 2 tablespoons lemon juice, preferably fresh


  1. Rinse the watercress and parsley, and slice the stems from each bunch. Put the watercress in a salad bowl. Mince the parsley (you should have about ¼ cup packed); add it to the salad bowl.
  2. Drain the bamboo shoots and the water chestnuts. Thinly slice the water chestnuts and add them along with the bamboo shoots to the salad bowl. Open the cans of mussels and add them, as is, to the salad bowl; the oil they are packed in will be sufficient to dress the salad. Toss the ingredients together and refrigerate covered until serving time.
  3. Right before serving, add the lemon juice and toss again. The lemon juice should be added at the last moment to prevent the greens from turning a dark olive green.