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Tossed Cusk Salad With Lemon Mustard Dressing

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  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Finely shredded lemon peel 1 Teaspoon
  Lemon juice 1 Tablespoon
  Dijon style mustard 2 Teaspoon
  Garlic powder 1 Dash
  Whipping cream 1⁄4 Cup (4 tbs)
  Chilled cooked cusk/Cod / flounder / orange roughy 1 Pound, chilled
  Torn bibb lettuce/Boston lettuce 4 Cup (64 tbs)
  Torn sorrel/Spinach 1 Cup (16 tbs)
  Cherry tomatoes 1 Cup (16 tbs), halved
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Capers 2 Tablespoon, drained

For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, lemon peel, juice, mustard, and garlic.
In another small bowl whip cream till soft peaks form.
Then fold whipped cream into mayonnaise mixture.
If necessary, stir in 1 to 2 tablespoons milk to make dressing of desired consistency.
Cover and chill dressing while preparing salad.
For the salad, break or cut the fish into large chunks.
In a large mixing bowl combine the fish, lettuce, sorrel or spinach, cherry tomatoes, and mushrooms.
Toss lightly to mix.

Recipe Summary

Side Dish

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