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Provencale Seafood Salad

chef.jackson's picture
Ingredients
  Iceberg lettuce head/Boston lettuce 1 , washed and chilled
  Romaine lettuce head 1 , washed and chilled
For dressing
  Mayonnaise 1 1⁄2 Cup (24 tbs) (Preferably Homemade)
  Garlic 1 Clove (5 gm), finely chopped
  Anchovy fillets 2 , finely chopped
  Finely chopped basil 1 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Finely chopped capers 1 Tablespoon
  Lemon juice To Taste
  Poached fish 1 Pound, diced (Cold)
  Salt To Taste
  Freshly ground black pepper To Taste
  Cooked shrimp 1⁄2 Pound
  Ripe tomatoes 6 , seeded and cut into wedges (For Garnish)
  Black olives 12 , cut into halves (For Garnish)
  French dressing 1⁄2 Cup (8 tbs) (For Garnish)
Directions

MAKING
1. In a medium bowl, combine the ingredients for the dressing except the fish and shrimp. Mix well.
2. Gently fold in the poached fish and most of the shrimp (reserving a few for garnish) into the sauce until well coated.

SERVING
3. Line a salad bowl or platter with lettuce.
4. Heap the seafood mixture in the center.
5. Garnish with reserved shrimp tomato wedges and black olives.
6. Serve with a bowl of French dressing on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Dish: 
Dressing, Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
6

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