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Curly Endive And Seafood Salad

Diet.Chef's picture
Ingredients
  Curly endive head 1
  Green peppers 2
  Cucumber 1 (5 Inch)
  Squid 4 Ounce, cleaned and cut into thin rings (125 Grams)
  Baby asparagus spears 8 Ounce (225 Grams)
  Smoked salmon slices 4 Ounce, cut into wide strips (125 Grams)
  Cooked mussels in their shell 6 Ounce (175 Grams)
For lemon dressing
  Sunflower oil 2 Tablespoon
  White wine vinegar 1 Tablespoon
  Fresh lemon juice 5 Tablespoon
  Caster sugar 2 Teaspoon
  Mild whole grain mustard 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Lemon slices 3 (For Garnish)
  Coriander sprigs 3 (For Garnish, Fresh Ones)
Directions

1. Rinse and tear the endive into small pieces and arrange on a serving platter.
2. Remove the seeds from the peppers and cut the peppers and the cucumber into small dice. Sprinkle over the endive.
3. Bring a saucepan of water to the boil and add the squid rings. Bring the pan up to the boil again, then switch off the heat and leave it to stand for 5 minutes. Then drain and rinse thoroughly in cold water.
4. Cook the asparagus in boiling water for 5 minutes or until tender but just crisp. Arrange with the squid, smoked salmon and mussels on top of the salad.
5. To make the lemon dressing, put all the ingredients into a screw-topped jar or into a small bowl and mix thoroughly until the ingredients are combined.
6. Spoon 3 tablespoons of the dressing over the salad and serve the remainder in a small jug. Garnish the salad with slices of lemon and sprigs of coriander and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Endive
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes

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