Spring at the market is a beautiful time to shop. There are many shades of green on display. This salad is as light and refreshing as its color. The quality of the lettuce and celery make all the difference.
But first, here is some follow-up to last week's bouillabaisse recipe. Maria Cobo, RN, a nurse consultant in Kaiser Permanente's Program Offices, shared the following advice from her grandmother. The suggested changes took the recipe from good to great.
She wrote, "My grandmother cooked the best 'Maestra de Mariscos,' the name Spaniards give to their Seafood Stew. She did not use coriander, instead, she used saffron. She also added green peppers cut in small 1/2 inch pieces, sautéed the peppers, added the tomatoes and let them simmer together for 15 minutes before adding the fish stock (home made, of course.)
I love 'Fish Stew' no matter what it is called. Just to give last week’s recipe another twist, I added one green pepper, omitted the coriander, and added 1 teaspoon saffron threads steeped in a little hot fish stock. These enhancements plus some mussels and sturgeon made for a wonderful seafood stew that accompanied this week's recipe.
This salad is quick, simple, and delicious.
Servings: 6 to 8