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Seafood Salad with Fennel and Green Beans

Seafood Salad with Fennel and Green Beans
Photo by Romulo Yanes

Ingredients

  • ½ cup red onion
  • ¾ pound cherry tomatoes
  • ½ pound green beans
  • ¼ teaspoon black pepper
  • 1 1 1/4-lb live lobster
  • 2 tablespoons red-wine vinegar
  • coarse sea salt
  • + 8 more ingredients
    • ¾ teaspoon salt
    • 1 adjustable-blade slicer
    • 2 tablespoons extra-virgin olive oil
    • 1/3 cup fresh basil leaves
    • 1 green-bean frencher (optional)
    • 1 pound sea scallops, tough muscle from side of each discarded
    • 2 small fennel bulbs (sometimes called anise)
    • 1 pound large shrimp in shell (21 to 25 per lb)

Bring an 8-quart pot three-quarters full of salted water to a boil. While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reservin...

View full recipe at Epicurious

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