Monday, January 23, 2012

Seafood Salad with Tarragon-Mustard Dressing

This salad can be made with any combination of seafood you like - lump crabmeat, octopus, and squid will all work as well as what's listed below.

1 pound medium-sized cooked shrimp, shelled, deveined, and chopped
1 pound fresh bay scallops, cooked
1/2 pound steamed lobster meat (about 1 1/2 cups meat, the equivalent of a 3 1/4 to 4 pound lobster), shredded
2 green onions, trimmed, cleaned and thinly cut (white and light green only)
salt and pepper to taste
1 cup Tarragon-Mustard Dressing
2 cups mixed baby lettuces
2 or 3 hard boiled egg, chopped

In a medium-sized bowl, combine the seafood, onion, and seasoning.  Add one cup Tarragon-Mustard Dressing, and mix well.  Taste, and add more dressing if needed.

Arrange salad greens on six plates.  Place a scoop of seafood on each lettuce bed.  Sprinkle lightly with chopped egg.  Pass additional dressing, and chopped egg.

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