Chilled Mussels and Boston Lettuce Salad
This salad can be prepared one day in advance and assembled just before serving.
EQUIPMENT (click pictures for details)
Ingredients
- 250 gr cooked mussel meat
- 2 pcs Boston lettuce
- 1 pc medium sized boiled potato
- 120 gr green beans
For the dressing
- 30 ml red wine vinegar
- 90 ml extra virgin olive oil
- 1 tbsp capers
- 1 tbsp shallots
- 1 pc tomato concassé (diced)
- 1 tbsp parsley
- 1 tbsp yellow onions
- 1 tbsp spring onions white and green part
Instructions
Prepare the dressing
- Chop all garnishes.
- Mix the red wine vinegar with olive oil, salt and pepper.
- Gently add the chopped garnishes to the vinaigrette and season to taste.
Prepare the salad
- Toss the boiled mussel meat into the dressing
- Remove the outer leaves of the Boston lettuce and wash in cold water.Peel and cut the boiled potato into thick slices. Cut the boiled green beans into sticks.
- Gently open the Boston lettuce leaves, insert the boiled potato, and green beans in between.
- Spoon the marinated mussels on top. Serve the dressing on the side.
Nutrition for 1 portion
Calories: 428kcalCarbohydrates: 6gProtein: 2gFat: 45gSodium: 119mgFiber: 2gSugar: 3gVitamin A: 651IUVitamin C: 12mgCalcium: 33mgIron: 1mg
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