Tossed Cusk Salad With Lemon Mustard Dressing Recipe
Ingredients
| 1/2 cup mayonnaise or salad dressing | ||
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 1 Tablespoon | |
| 2 teaspoons Dijon-style mustard Dash garlic powder | ||
| Whipping cream | 1/4 Cup (16 tbs) | |
| 1 pound chilled cooked cusk, cod, flounder, or orange roughy | ||
| 4 cups torn Bibb lettuce or Boston lettuce | ||
| 1 cup torn sorrel or spinach | ||
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Capers | 2 Tablespoon, drained | |
Directions
For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, lemon peel, juice, mustard, and garlic.
In another small bowl whip cream till soft peaks form.
Then fold whipped cream into mayonnaise mixture.
If necessary, stir in 1 to 2 tablespoons milk to make dressing of desired consistency.
Cover and chill dressing while preparing salad.
For the salad, break or cut the fish into large chunks.
In a large mixing bowl combine the fish, lettuce, sorrel or spinach, cherry tomatoes, and mushrooms.
Toss lightly to mix.
In another small bowl whip cream till soft peaks form.
Then fold whipped cream into mayonnaise mixture.
If necessary, stir in 1 to 2 tablespoons milk to make dressing of desired consistency.
Cover and chill dressing while preparing salad.
For the salad, break or cut the fish into large chunks.
In a large mixing bowl combine the fish, lettuce, sorrel or spinach, cherry tomatoes, and mushrooms.
Toss lightly to mix.
Chef
