Curly Endive and Seafood Salad Recipe
Ingredients
| 1 head of curly endive lettuce | ||
| Green peppers | 2 Small | |
| 12.5 cm /5 inch piece cucumber | ||
| 125 g / 4 oz squid, cleaned and cut into thin rings | ||
| 225 g / 8 oz baby asparagus spears | ||
| 125 g / 4 oz smoked salmon slices, cut into wide strips | ||
| Mussels | 175 Gram | |
| Sunflower oil | 2 Tablespoon (LEMON DRESSING:) | |
| White wine vinegar | 1 Tablespoon (LEMON DRESSING:) | |
| Lemon juice | 5 Tablespoon (LEMON DRESSING:) | |
| Caster sugar | 2 Teaspoon (LEMON DRESSING:) | |
| 1 tsp mild whole-grain mustard | ||
| Ground black pepper | 1 To taste (LEMON DRESSING:) | |
| Slices of lemon | ||
| Sprigs of fresh coriander | ||
| Salt | To Taste | |
Directions
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 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.
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.
Chef
