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Trio of shellfish and spinach salad with anchovy dressing https://www.metro.ca/userfiles/image/recipes/mollusques-salade-epinards-vinaigrette-anchois-1785.jpg PT30M PT15M PT45M
Mix dressing ingredients in a blender until smooth. In a salad bowl, mix spinach with orange zest. Parmesan Chips Preheat oven to 400°F (200°C). Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve. In a skillet, cook mussels, oysters and clams in butter and oil for 1-2 minutes, shaking the skillet now and again. Add shellfish to salad and drizzle with anchovy dressing. Sprinkle with parsley and decorate with walnuts and quartered tomatoes. Serve with Parmesan Chips
4
Trio of shellfish and spinach salad with anchovy dressing

Trio of shellfish and spinach salad with anchovy dressing

Rate this recipe
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4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • anchovy dressing:

  • 4
    anchovies
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil

  • To taste pepper
  • Salad


  • sufficient quantity baby spinach
  • 1 Tbsp.
    (15 mL)
    orange zest
  • 24
    mussels, washed, brushed and shucked
  • 24
    oysters, washed, brushed and shucked
  • 24
    clams, washed, brushed and shucked
  • 1 Tbsp.
    (15 mL)
    unsalted buter
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 1/4 cup
    (60 mL)
    chopped fresh parsley
  • 1/4 cup
    (60 mL)
    walnut halves
  • 2
    tomatoes, quartered
  • 1/3 cup
    (80 mL)
    freshly grated Parmesan cheese
Imprimer ma sélection

Preparation

Mix dressing ingredients in a blender until smooth.

In a salad bowl, mix spinach with orange zest.

Parmesan Chips

Preheat oven to 400°F (200°C).

Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.

In a skillet, cook mussels, oysters and clams in butter and oil for 1-2 minutes, shaking the skillet now and again.

Add shellfish to salad and drizzle with anchovy dressing.

Sprinkle with parsley and decorate with walnuts and quartered tomatoes.

Serve with Parmesan Chips

Source : Metro

Wine and meal pairing

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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