Ferrari-Carano Seafood Salad - Ferrari-Carano

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Ferrari-Carano Seafood Salad

Soups and Salads

Serves 4-6 people

Tarragon Mustard Dressing combines with fresh seafood and spinach for a delicious medley of flavors that compliment each other perfectly. Try this for a light afternoon lunch with the girls.

Cook the Seafood

01

Bring 4 quarts lightly salted water to a boil. Add the shrimp; after 1 minute drop in the scallops. Just prior to when the water returns to a full boil, pour the shrimp and scallops through a strainer to drain. Cool seafood to room temperature.

Tarragon Mustard Dressing

01

In a blender or bowl of a food processor fitted with steel blade, combine egg, egg yolks, Dijon-style mustard, tarragon vinegar and tarragon. Season with salt and pepper to taste and process for 1 minute.

02

Slowly add, in a steady stream, olive & vegetable oils, blending until smooth and thick. Transfer to a storage container, cover and refrigerate. Makes about 3 cups.

Combine & Serve

01

Combine the shrimp and scallops in a mixing bowl and lightly dress with the Tarragon Mustard Dressing. In a separate bowl combine the spinach and baby greens and gently put on the individual plates. Arrange the seafood mixture over the bed of greens and add the scallions and seasonal edible flowers for color.

Ingredients

Cook the Seafood

  • 1 lb medium size raw shrimp, shelled and deveined
  • 1 lb fresh bay scallops, rinsed thoroughly

Tarragon Mustard Dressing

  • 1 egg
  • 2 egg yolks
  • 1/3 cup Dijon-style mustard
  • 1/4 cup tarragon vinegar
  • 1 tsp crumbled, dried tarragon
  • Salt and pepper to taste
  • 1 cup olive oil
  • 1 cup corn or other light vegetable oil

Combine & Serve

  • 2 scallions, trimmed, cleaned and cut diagonally into 1/2-inch pieces
  • 1 cup coarsely shredded raw spinach leaves, thoroughly cleaned and dried
  • Seasonal edible flowers, for color
  • 1 cup mixed baby greens