Seafood Salad

 

2

tablespoons olive or canola oil

1/4

cup balsamic vinegar

2

tablespoons white wine vinegar

1

tablespoon finely chopped shallot

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1

tablespoon Dijon mustard

1/4

teaspoon salt

12

uncooked large shrimp, peeled and deveined

1

lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick

1

medium bulb fennel, cut into wedges

10

cups bite-size pieces mixed salad greens

1/2

small red onion, thinly sliced

12

cherry tomatoes, cut in half

12

pitted Kalamata or ripe olives

• 1 Make Shallot-Thyme Vinaigrette. In shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag, place shrimp and fish steaks. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag and refrigerate 30 minutes. Reserve remaining vinaigrette.
• 2 Heat coals or gas grill for direct heat. Remove shrimp and fish from marinade; reserve marinade. Set shrimp aside.
• 3 Cover and grill fish and fennel over MEDIUM heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
• 4 On serving platter, arrange salad greens. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining ingredients on salad greens. Serve with reserved vinaigrette.
• 5 METHOD FOR SHALLOT-THYME VINAIGRETTE: In tightly covered container, shake all ingredients.