Ingredients Jump to Instructions ↓

  1. 12 tablespoons 180ml Red potatoes - (1-1/2 pounds) (small)

  2. 48 Fresh mussels Scrubbed and debearded

  3. 1 Fennel bulb with stalks - (1-pound)

  4. 1/2 cup 118ml Sherry vinegar

  5. 3 tablespoons 45ml Diced red onion

  6. 1 tablespoon 15ml Finely chopped fresh tarragon

  7. 2 tablespoons 30ml Olive oil

  8. 3/4 teaspoon 3.8ml Salt

  9. 3/4 teaspoon 3.8ml Pepper

  10. 3 Garlic - minced

  11. 2 Tomatoes - cut into wedges (medium)

  12. 6 cups 1422ml Torn romaine lettuce

  13. 2 cups 474ml Torn radicchio

  14. 2 Hard-cooked eggs - quartered lengthwise

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside. 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. Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside. Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes. Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Yield: 4 servings.


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