Fruits of the Sea Salad

Name: Fruits of the Sea Salad
Ingredients: 1½ teaspoons Dijon mustard; 1 tablespoon plus 1½ teaspoons fresh lemon juice; Freshly ground black pepper, to taste; ¼ teaspoon salt; 6 tablespoons extra virgin olive oil; ½ cup sliced peeled, seeded cucumber; 8 ounces salmon fillet, skinned, cut into 1½-inch pieces; ½ cup thinly sliced red onion; ½ cup slivered fresh fennel; 1 tablespoon chopped fresh dill; Pinch of sugar; 8 ounces medium-size shrimp, peeled and deveined; 12 mussels, well scrubbed and bearded (see Note); 2 heads Bibb lettuce, separated into leaves, rinsed and patted dry; 1 bunch watercress, rinsed, patted dry, and large stems removed

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A light and lovely luncheon salad sparked with fresh dill. Serve this with thinly sliced black bread and a chilled Chablis.

Ingredients

DRESSING
6 tablespoons extra virgin olive oil
1 tablespoon plus 1½ teaspoons

Gluten-free

Method

Make the dressing: In a small bowl, whisk together the oil, lemon juice, mustard, salt, pepper, and sugar. Whisk in the dill, and set aside.
In a shallow microwave-safe casserole large enough to hold the mussels in one layer, cook the mussels, covered, for 2 minutes on full power (650 to 700 watts), or until opened. Discard any that do not open. Remove the muss