Seafood Salad with Creamy Tarragon-Mustard Dressing

Name: Seafood Salad with Creamy Tarragon-Mustard Dressing
Yield: 6 portions as a first course, 4 portions as a main course
Ingredients: 1 pound medium-size raw shrimp, shelled and deveined; Salt, to taste; 1 pound fresh bay scallops, rinsed thoroughly; ½ pound cooked lobster meat (about 1½ cups meat, the equivalent of a 3¼-to 4-pound lobster), or a similar amount of frozen lobster meat, defrosted overnight in the refrigerator; 1 cup uncooked tiny peas, fresh or frozen; 2 scallions (green onions), trimmed, well rinsed, and cut diagonally into ½-inch pieces; ½ pound cooked lobster meat (about 1½ cups meat, the equivalent of a 3¼-to 4-pound lobster), or a similar amount of frozen lobster meat, defrosted overnight in the refrigerator; ½ pound cooked lobster meat (about 1½ cups meat, the equivalent of a 3¼-to 4-pound lobster), or a similar amount of frozen lobster meat, defrosted overnight in the refrigerator; 1 cup Creamy Tarragon-Mustard Dressing; 2 cups coarsely shredded raw spinach leaves, thoroughly rinsed and dried; 2 scallions (green onions), trimmed, well rinsed, and cut diagonally into ½-inch pieces; Freshly ground black pepper, to taste

Preparation info

6
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This salad can be made with any combination of seafood you like—lump crabmeat, octopus, squid, or conch are all appropriate, although using more than three kinds results in a bit of a jumble. In any case, try to make the salad and serve it immediately, without refrigeration. If you must chill it, be sure to let it return to room temperature before serving.

Ingredients

Main course
Gluten-free

Ingredients

Method