“Fennel gives this salad a nice crunch and zesty flavor. Cook time includes chill time.”
1hr 15mins

Ingredients Nutrition


  1. Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.
  2. Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells.
  3. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
  4. Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.
  5. Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
  6. Remove 1/4 cup dressing; set aside.
  7. Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
  8. Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
  9. To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

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