Tossed Cusk Salad With Lemon Mustard Dressing
|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.