Saturday, November 27, 2010

Mussel and Anchovy Salad with Cilantro Pomegranate Vinaegrette

Poach some cleaned mussels in boiling water.  Drain off the water.  Cool the mussels under cold running water.  Remove the mussels from the shells.  Chill the mussels in a refrigerator. 
     Chop romaine lettuce.  Place a small mound of the chopped romaine in the middle of the plate. 
     Lay thin plum tomato slices around the lettuce.  Place thin sliced, long carrot triangles around the lettuce. 
     Drape four large pimiento strips over the lettuce. 
     Place four mussels on top of the salad. 
     Drape four anchovy filets on top of the salad. 
     Cilantro Pomegranate Vinaegrette Recipe:  Mix these ingredients together in a mixing bowl:   a little bit of chopped cilantro, sea salt, coarse ground pepper, a little bit of chopped garlic, a generous squeeze of fresh lime juice, a splash of virgin olive oil and a splash of pomegranate vinegar.  Mix the ingredients together and let the dressing sit for 5 minutes till the flavors meld.  Spoon the vinaegrette on the salad and the tomato slices.  Garnish with cilantro sprigs.  
     This is a simple salad for anchovy and mussel lovers!  It is loaded with flavor.  The combination of cilantro and pomegranate is so fresh tasting!  ...  Shawna

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