West Coast Seafood Salad with Geoduck
Serves 4
Ingredients
- 1 small geoduck
- 1 small onion, finely sliced
- 1 cup rice vinegar
- 2 tbsp sugar
- 2 tsp salt
- 1 large Mango, peeled, cut into batons
- 1 apple, peeled and julienne
- 1/2 each carrot and cucumber, peeled and julienne
- 1 cup greens, tightly packed
- 12 pieces Dungeness crab leg meat
- 12 large steamed mussels, shells removed
- 2 shiso leaves, finely shredded
Directions
1. In a non-reactive mixing bowl, mix together sliced onion, rice vinegar, sugar and salt.
2. Add sliced geoduck and mix well. Cover tightly with plastic wrap and refrigerate for 6 hours minimum or overnight.
3. In a mixing bowl, combine mango, apple, carrot, cucumber and mesclun salad; add a small amount of geoduck marinade and toss well.
4. Divide and pile a portion of the greens onto four serving plates and top with a portion of mango, apple, carrot and cucumber mixture.
5. Add Dungeness crab meat and mussels to geoduck and marinade, toss well then arrange on top of each salad.
6. Garnish with shredded shiso and serve.
Ashley's Recommendations: Havarti cheese brings an interesting depth to this unique salad; excellent for summer!
Recipe source: Bcseafood.com
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