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My review
Seafood Layered Salad
1 made it |
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4xamominparadise
"One of our favorite salads. When I serve it at parties I always get requests for the recipe. I usually make the dressing and chop the vegetables ahead of time and assemble right before dinner. Serve with French bread croutons."
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Ingredients
45 m servings 669Original recipe yields 2 servings (2 salads)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
- Whisk Dijon mustard, white wine vinegar, and salt in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
- Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.
- Remove ring molds carefully; drizzle remaining dressing over watercress.