| (Serves 4 as starter)
A little play on a seafood Caesar salad. It is best to use
fresh seafood – but ready prepared seafood selection
can be obtained from most supermarkets. It is very important
to grate the Parmesan at the last minute, just before preparing
the dressing, as it tends to lose flavour if grated too early.
Ingredients
For the dressing
2 Anchovy fillets, drained, finely chopped
1tsp Dijon Mustard
1tbsp Lemon juice and zest
1tsp White wine vinegar
100ml Olive oil
2tbsp Parmigiano Reggiano, freshly grated
For the salad
100g baby squid, cleaned
2 tbsp oil
150g raw peeled tiger prawns
225g raw mussels
4 Tomatoes, peeled, seeded and diced
3 Little Gem lettuces
2 heads white chicory
3 hard-boiled eggs, shelled, quartered
2tbsp snipped fresh chives
1tbsp Parmigiano Reggiano, freshly grated
Method
Cut squid into strips, horizontally. Heat oil in a pan and
cook for 2 minutes – or until just opaque. Do not
over cook. Remove with a slotted spoon and reserve. Add
prawns to pan and toss around until pink. Add to squid.
Place mussels in a pan with 2 tbsp water and steam to open – about
3 minutes. Drain, remove meats from shells and reserve
with squid and prawns
Separate the lettuce and chicory leaves, wash well, drain
and blot dry on kitchen paper. Place all the dressing ingredients
in a bowl and mix together well. Add the tomato and shellfish
and, toss. Leave to marinate for 30 minutes before serving.
Arrange the lettuce and chicory leaves attractively on a
plate, scatter over the dressed tomato and seafood. Garnish
with the eggs, and sprinkle over the chives and freshly grated
Parmesan.
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