Fennel with Mussel Salad Recipe

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Type: Fennel with Mussel Salad Free Cooking Recipe – Salad

All good!

Ingredients / Directions
1-1/2 pounds red potatoes
48 fresh mussels
scrubbed and debearded
1 fennel bulb with stalks
1/2 cup(s) sherry vinegar
3 tbsp diced red onion
1 tbsp finely chopped fresh tarragon
2 tbsp olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 cloves garlic
2 med tomatoes
cut into wedges
6 cup(s) torn romaine lettuce
2 cup(s) 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
10 minutes or until shells open; discard any unopened shells.
Trim tough outer leaves from fennel. Dice stalks to equal 1 cup(s); set aside.
Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup(s)
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(s) dressing; set aside.
Add potatoes
and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.
Combine reserved 1/4 cup(s) dressing and greens in a bowl; toss well.

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