Provencale Seafood Salad Recipe
Ingredients
| Iceberg or Boston lettuce - 1 head, washed and chilled | ||
| Romaine lettuce - 1 head, washed and chilled | ||
| Mayonnaise - 1 1/2 cups, preferably homemade | ||
| Garlic | 1 Clove (5gm), finely chopped (For Dressing) | |
| Anchovy fillets - 2, finely chopped | ||
| Basil | 1 Tablespoon, finely chopped (For Dressing) | |
| Parsley | 2 Tablespoon, finely chopped (For Dressing) | |
| Capers | 1 Tablespoon, finely chopped (For Dressing) | |
| Lemon juice - to taste | ||
| Fish | 1 pound, poached (For Dressing) | |
| Salt | 1 To taste (For Dressing) | |
| Ground black pepper | 1 To taste (For Dressing) | |
| Cooked shrimp - 1/2 pound | ||
| Ripe tomatoes | 6 (For Ganishing:) | |
| Black olives | 12 (For Ganishing:) | |
| French dressing | 1/2 Cup (16 tbs) (For Ganishing:) | |
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.
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.
Chef
