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 oilRecipe
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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