Fennel
with
Mussel
Salad
1-1/2
pounds
red
potatoes
48
fresh
mussels,
scrubbed
and
debearded
1
fennel
bulb
with
stalks,
(1-pound)
1/2
cup
sherry
vinegar
3
tbsp
diced
red
onion
1
tbsp
finely
chopped
fresh
tarragon
2
tbsp
olive
oil
3/4
tsp
salt
3/4
tsp
pepper
3
cloves
garlic,
minced
2
med
tomatoes,
cut
into
wedges
6
cup
torn
romaine
lettuce
2
cup
torn
radicchio
2
hard-cooked
eggs,
quartered
lengthwise
Place
potatoes
in
a
saucepan;
add
water
to
cover,
and
bring
to
a
boil.
Cover;
reduce
heat,
and
simmer
for
15
minutes
or
until
tender.
Drain
and
set
aside.
Steam
mussels,
covered,
10
minutes
or
until
shells
open;
discard
any
unopened
shells.
Trim
tough
outer
leaves
from
fennel.
Dice
stalks
to
equal
1
cup;
set
aside.
Cut
fennel
bulb
in
half
vertically;
discard
core.
Cut
each
half
crosswise
into
thin
slices
to
measure
1/2
cup,
and
set
aside.
Reserve
remaining
fennel
for
another
use.
Combine
vinegar
and
the
next
6
ingredients
(vinegar
through
garlic)
in
a
large
bowl,
and
stir
well.
Reserve
1/4
cup
dressing;
set
aside.
Add
potatoes,
mussels,
fennel,
and
tomato
wedges
to
bowl;
toss
gently
to
coat.
Cover
and
chill
30
minutes.
Combine
reserved
1/4
cup
dressing
and
greens
in
a
bowl;
toss
well.
Submitted By (Miki)
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