Ingredients
- 12 small red potatoes (1 1/2 pounds)
- 2 pounds fresh mussels (about 48 mussels, scrubbed and debearded)
- 1 fennel bulb (with stalks 1-pound)
- 1/2 cup sherry wine vinegar
- 3 tablespoons red onions, diced
- 1 tablespoon fresh tarragon, finely chopped
- 2 tablespoons oil (olive oil)
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 garlic cloves, minced
- 2 medium tomatoes, cut into wedges
- 6 cups romaine lettuce, torn
- 2 cups radicchio, torn
- 2 large eggs (hard-cooked, quartered lengthwise)
How to Make
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Step 1: Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.
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Step 2: Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells. Remove mussels from shells and set aside. Discard shells.
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Step 3: Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
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Step 4: Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.
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Step 5: Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
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Step 6: Remove 1/4 cup dressing; set aside.
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Step 7: Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
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Step 8: Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
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Step 9: To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.
We hope you enjoy this recipe!
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