Ingredients
Green Goddess Dressing
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Directions
- Thaw all seafood overnight in the fridge.
- For the Court Bouillon: Place the wine, garlic, lemon, bay leaves and the old bay seasoning in a pot add 1 quart of water bring to a boil and simmer for 10 minutes.
- Poaching the seafood: In the Court Bouillon place all seafood in the pot in separate batches until ¾ the way cooked. Remove the seafood and let rest. The seafood will finish cooking as it sets. Place in the cooler for at least 4 hours.
- For the salad, clean, wash, and dry the lettuce. Thinly slice the cucumber and radish and refrigerate. Blanch the sugar snap peas and shock slice on a heavy bias and reserve.
- In a bowl, toss the poached seafood with the Green Goddess dressing, and set aside. On a large plate, arrange the cleaned lettuce and top with the boiled egg grated on a box grater. Top with the poached seafood and garnish with the radish and cucumber. Drizzle 1 tablespoon of the dressing around the plate. As an optional garnish, reserve some herbs from the dressing and make a small herb salad to top the seafood.
Green Goddess Dressing
Prep: 10 min | Servings: 12
- Combine all in food processor and run until desired texture is achieved.
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