Seafood Layered Salad Recipe

Seafood Layered Salad Recipe

  • 1 bunch watercress, stemmed
  • 4 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup chopped shallots
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon minced fresh thyme
  • 1/2 cup peeled, seeded, and diced tomato
  • 2 tablespoons chopped fresh chives, divided
  • 1/2 cup diced avocado
  • 1/2 cup peeled, seeded, and diced cucumber
  • 1/2 cup drained, rinsed, and diced hearts of palm
  • 1/2 cup diced artichoke hearts
  • 1/2 cup lump crabmeat
  1. Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
  2. 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.
  3. 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.
  4. Remove ring molds carefully; drizzle remaining dressing over watercress.
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