Mussel Salad With Fennel

Fennel gives this salad a nice crunch and zesty flavor. Cook time includes chill time.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 12  small  red potatoes (1-1/2 pounds)
• 48  fresh mussels, scrubbed and debearded
• 1  fennel bulb, with stalks (1-pound)
• 1⁄2 cup sherry wine vinegar
• 3  tablespoons red onions, diced
• 1  tablespoon fresh tarragon, finely chopped
• 2  tablespoons olive oil
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon pepper
• 3  garlic cloves, minced
• 2  medium tomatoes, cut into wedges
• 6  cups romaine lettuce, torn
• 2  cups radicchio, torn
• 2  hard-cooked eggs, quartered lengthwise

Directions

1. 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.
2. Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells.
3. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
4. 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.
5. Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
6. Remove 1/4 cup dressing; set aside.
7. Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
8. Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
9. To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.