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Bouillabaisse Salad

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Ingredients
  Boston lettuce head 1
  Romaine lettuce head 1
  Watercress 1 Bunch (100 gm)
  Crabmeat 1 Cup (16 tbs) (Canned / Fresh)
  Lobster tail 1 , cooked
  Cooked shrimp 1⁄2 Pound
  Tomatoes 2 , quartered
  Celery 1⁄2 Cup (8 tbs), slivered
  Hard cooked eggs 1 , chopped
  Chopped chives 1 Tablespoon
  Onion 1 Small, thinly sliced
Directions

Break greens in bowl.
Arrange seafood, tomatoes and blanched and drained celery on top.
Sprinkle with egg and chives.
Heap onions on top.
Toss with dressing.

Recipe Summary

Cuisine: 
French

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