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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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4.19375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 680 Calories from Fat 537

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 135.2 mg45.1%

Sodium 1119.8 mg46.7%

Total Carbohydrates 16 g5.5%

Dietary Fiber 3.9 g15.8%

Sugars 8.9 g

Protein 19 g38.4%

Vitamin A 155.9% Vitamin C 70.7%

Calcium 10.4% Iron 19.5%

*Based on a 2000 Calorie diet

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Provencale Seafood Salad Recipe