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Curly Endive and Seafood Salad Recipe
|Curly endive head||1|
|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|
|Lemon slices||3 (For Garnish)|
|Coriander sprigs||3 (For Garnish, Fresh Ones)|
Serving size: Complete recipe
Calories 854 Calories from Fat 364
% Daily Value*
Total Fat 41 g63.3%
Saturated Fat 6.5 g32.3%
Trans Fat 0 g
Cholesterol 290.3 mg
Sodium 1525.7 mg63.6%
Total Carbohydrates 73 g24.3%
Dietary Fiber 28.3 g113%
Sugars 27.5 g
Protein 61 g122.1%
Vitamin A 293.3% Vitamin C 581.9%
Calcium 45.2% Iron 71.9%
*Based on a 2000 Calorie diet
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.