Mixed Seafood Salad

Ingredients

  • 1 head frisée, torn
  • ¼ teaspoon crushed red pepper
  • 1 cup thinly sliced red onion
  • 1 ½ cups thinly sliced celery
  • 1 cup thinly sliced radicchio
  • 2 cups fresh cilantro leaves
  • 2 tablespoons extra-virgin olive oil
  • + 8 more ingredients
    • ¼ teaspoon black pepper
    • 1/8 teaspoon kosher salt
    • 1 (1 ¼-pound) wild American lobster
    • ½ pound cleaned skinless squid
    • ½ pound peeled and deveined sustainable shrimp, such as pink
    • 1 ½ pounds mussels, scrubbed and debearded
    • 6 tablespoons fresh lemon juice (about 2 lemons), divided
    • 1 ½ cups water

1. Bring 1 1/2 cups water and 3 tablespoons juice to a boil in a Dutch oven. Add mussels; cover and cook for 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Cool. Remove meat from the mussels; discard shells. Place mussels in a large bowl...

View full recipe at SpringPad

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