A production of the Maine Public Broadcasting Network
Maine Recipe

Smoked Seafood Salad with Lemon & Chive Vinaigrette

For the dressing:

4 tablespoons freshly squeezed lemon juice

2 tablespoons sugar

¼ teaspoon fine sea salt

Fresh pepper

½ cup extra-virgin olive oil

¼ cup finely chopped fresh chives

To prepare the dressing: In a small bowl, whisk the sugar and salt into the lemon juice until dissolved. Grind in some fresh pepper. Add the olive oil and chopped chives and whisk until emulsified. Set aside.

For the salad:

1 cup jicama, cut into julienne pieces

1 cup snow peas, chopped

6 to 8 lettuce leaves

2 lemon slices

8 ounces assorted pieces of Grindstone Neck smoked seafood such as mussels, shrimp, scallops and sliced salmon

To prepare the salad:

Peel the jicama and cut into julienne slices that look like matchsticks. Wash and string the snow peas and the chop into julienne pieces. Sprinkle two tablespoons of dressing over the vegetables and stir to coat evenly. Line two plates with the lettuce leaves. Mound half of the snow pea and jicama mixture in the center of each plate. Arrange the smoked seafood piece decoratively around the edges. Sprinkle some additional dressing over each salad. Garnish with a lemon slice. Serves two.

Cheryl’s notes: Jicama is also known as a Mexican potato. It is available in the produce section of the supermarket. This large, bulbous root vegetable has thin, brown skin and crunchy white flesh. The texture is similar to that of a fresh water chestnut and the taste is both sweet and nutty. I like it both raw and cooked. Jicama should be stored at room temperature until peeled.

Grindstone Neck smoked seafood is available in specialty food stores or may be ordered by 1-866-831-8734.

 

Back to Home

What’s for Suppah?, Beans, Blueberries and Beyond is made possible in part through a television demonstration grant from Rural Development, part of the U.S.D.A.