Seafood salad

Seafood salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Any combinations of seafood may be used in this salad, and rice, boiled for 14 minutes, may be substituted for the pasta.

Ingredients

Quantity Ingredient
125g penne or other short tubular pasta
1 tablespoon curry powder
500g fresh mussels, scrubbed and steamed open
250g cooked prawns, shelled and de‑veined
200g tinned tuna in oil, drained and flaked
1 celery heart, finely sliced
or 1 bulb fennel, finely sliced
2 red, yellow or green peppers, cored, seeded and finely sliced
90g black olives, pitted
salt and freshly ground black pepper

Curry and herb–flavoured dressing

Quantity Ingredient
1 tablespoon red or white wine vinegar
3 tablespoons olive oil
1 tablespoon fresh herbs, finely choppe
1 teaspoon french mustard
1 tablespoon sour cream
1/2 teaspoon curry powder
freshly ground black pepper
salt

Method

  1. Cook pasta in boiling salted water, flavoured with curry powder, until al dente, or tender but still firm to the bite. Drain well and cool. Remove mussels from their shells. In a salad bowl, combine pasta, mussels, prawns, tuna, celery or fennel, peppers and olives. Season with salt and plenty of pepper.
  2. To make dressing, whisk all ingredients together until well blended. Toss salad with dressing just before serving.

Note

  • This salad may be served on a bed of crisp curly endive.
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