Recipe - Watercress And Seafood Salad

2 tablespoon Sesame oil
2 tablespoon Chopped garlic
8 Mediumsized shrimp; peeled,
deveined
; and cleaned, up to
; 10
6 ounce Frozen or fresh squid
cleaned and cut or sliced up ; up to 8
; into tubes
5 ounce Mussels
2 bn Watercress; rinsed and
cleaned,
; 1/2inch of stems
; snipped off
2 tablespoon Soy sauce; up to 3
1 md Red onion
2 Tomatoes concasse or cut
into strips
6 ounce Bean sprouts; mung or soy
2 ounce Chervil
One half bn Chives cut into 1inch
sticks
2 ounce Champagne vinegar; up to 3
Salt and pepper
2 ounce Feta cheese for garnish.; up
to 3

In a hot saute pan add oil, garlic and shrimp and saute for approximately 1
minute. Add squid and mussels and simmer until mussels open. Do not allow
shrimp to overcook. Season with salt and pepper. Remove shrimp if mussels
are not open. Remove seafood with slotted spoon and reserve. Reduce
remaining liquid to nape. Add 1 bunch watercress and deglaze with soy
sauce.

Place second bunch of watercress in mixing bowl and toss with cut or sliced up red
onion, tomatoes, bean sprouts, chervil, chives, champagne vinegar and salt
and pepper to taste.

Plate watercress on plates and garnish with seafood around and on top.
Sprinkle with crumbled feta cheese.

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Recipe by: CHEF DU JOUR SHOW #DJ9410 DEB STANTON

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