Seafood Layered Salad

One of our favorite salads. When I serve it at parties I always get requests for the recipe. I usually make the dressing and chop the vegetables ahead of time and assemble right before dinner. Serve with French bread croutons.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 669 Calories

Ingredients

• ½ teaspoon salt
• ½ cup olive oil
• 2 teaspoons chopped fresh parsley
• 1 tablespoon white wine vinegar
• ¼ cup chopped shallots
• 1 teaspoon minced fresh thyme
• 4 teaspoons Dijon mustard
• 1 bunch watercress, stemmed
• ½ cup peeled, seeded, and diced tomato
• 2 tablespoons chopped fresh chives, divided
• ½ cup diced avocado
• ½ cup peeled, seeded, and diced cucumber
• ½ cup drained, rinsed, and diced hearts of palm
• ½ cup diced artichoke hearts
• ½ cup lump crabmeat

Recipe Instructions

Step 1

Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.

Step 2

Whisk Dijon mustard, white wine vinegar, and salt together in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.

Step 3

Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.

Step 4

Remove ring molds carefully; drizzle remaining dressing over watercress.