This makes a large, beautiful salad that works best as a main dish for a buffet. It can easily be scaled up or down and looks prettiest with alternating rows of pink and green ingredients. The platter can be assembled the day before and stored in the fridge, as long as there is a wide enough shelf available.Based on a recipe from The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins, 1985, Workman Publishing, NY.
Course: Can Prepare Ahead, Main Course - Seafood
Keyword: Buffet, Can be made ahead, For Entertaining, Seafood
Author: Catherine Christiano
1headromaine lettucethick cores trimmed
1bunchwatercressthick stems removed
8ouncessnow peastrimmed, stringed, and blanched for 1 minute
1poundbay or sea scallopspoached 1 to 2 minutes
1poundmedium shrimptails left on, peeled, deveined, and cooked
1smallcucumbercut lengthwise in half, seeded, sliced 1/8 inch thick
1smallred onionfinely diced
1poundlump crabmeat or lobster meat
Prepare the horseradish sauce.
Line a serving platter, approximately 18 x 13 inches or larger, with the large outer lettuce leaves. Arrange the snow peas around the perimeter of the platter. Shred the remaining lettuce. Toss together with the watercress and arrange in an even layer on the platter.
Assemble the remaining ingredients in lengthwise rows. Place the scallops down the center. Line the shrimp close together, with the tails up, in rows on either side of the scallops. Next add rows of cucumber slices, then narrow lines of onion and Roquefort. Follow with rows of the crab or lobster and then the radishes.
Serve the salad with the horseradish sauce.
If watercress is unavailable baby arugula may be substituted.