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    Nantucket Seafood Salad


    Source of Recipe


    Michel-Schlumberger

    List of Ingredients




    SALAD
    4 cups chicken stock
    2 cups couscous
    1/2 cup parsley, finely chopped
    4 green onions, thinly sliced
    1 each red, yellow, green bell pepper, seeded and diced
    1/2 pound each of shrimp and lobster
    6 large red leaf lettuce leaves

    DRESSING
    4 plum tomatoes, halved and seeded
    1 clove garlic, minced
    1/4 cup Chardonnay
    1/4 cup lemon juice, freshly squeezed
    1/4 cup fresh tarragon
    1/2 teaspoon salt
    1 teaspoon freshly ground pepper
    1/2 cup olive oil

    Recipe



    In a 6-quart saucepan, bring chicken stock to boil, stir in couscous. Cover, remove from heat and let stand for 10 minutes. Use a fork to stir and separate couscous, then spread on a baking sheet to cool. Place cooled couscous in a large bowl with parsley, green onions, and peppers. Mix thoroughly and chill. For dressing: in a food processor or blender, puree tomatoes, garlic, Chardonnay, lemon juice, tarragon, salt, and pepper. Slowly pour in oil and blend until emulsified. Chill. To serve, add dressing to taste with couscous mixture. Add seafood, toss, and serve on lettuce leaves.

    Makes 6 Servings

 

 

 


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