This gourmet salad has the crisp flavors of endive and it’s a great opening act for any seafood dinner and it makes a really good snack or appetizer. It has a crisp texture with a bit of mild bitterness. That smidge of bitter flavor and crunchy texture makes it an ideal candid for salads! So enjoy!
Crisp and Curly Endive with Seafood Salad
2 Green peppers
1 Head of curly endive lettuce
12.5 cm/5 inch Cucumber
225 g/8 oz Baby asparagus spears
175 g/6 oz Fresh cooked mussels in their shells
125 g/4 oz Squid cleaned and cut into thin rings
125 g/4 oz Smoked salmon slices, cut into wide strips
For the Lemon Dressing:
5 tablespoon Lemon juice
1/2 teaspoon Caster sugar
2 tablespoon Sunflower oil
1 tablespoon White wine vinegar
1 teaspoon Mild wholegrain mustard
Salt and freshly ground black pepper
Slices of lemon
Sprigs of fresh coriander
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 under running 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.
Use shrimp instead of squid or any other available seafood.
This is pretty much a must-try salad and which is definitely worth sharing.
Watch this Video for yet another variation: