Clam Salad With Creamy Old Bay Lemon Dressing
From keni 14 years ago
- 15 minutes to make
- Serves 2(as main course)
Crab salad, shrimp salad, salmon salad...why not clam salad? This one is a leafy bed of fresh Spring greens and topped with a tangy, slightly creamy dressing. This salad is wonderful served with wedges of soft cheese!
Ingredients
- 6-8oz breaded clams suitable for baking shopping list
- 4 cups field, Spring, or baby greens, washed shopping list
- about 1/2 medium cucumber, sliced shopping list
- 1 small/medium tomato, seeded and diced shopping list
- 2 green onions, sliced shopping list
- 1/4 cup chopped pecans shopping list
For Dressing
- Juice from 1 lemon shopping list
- 2t Dijon mustard shopping list
- 1t honey shopping list
- 3t dried dill weed shopping list
- 1T Old Bay seasoning shopping list
- 1/2t celery powder(optional) shopping list
- about 1/2 cup good salad oil(dressing quality olive oil or a combo of olive or and another light oil) shopping list
- kosher or sea salt and fresh ground black pepper to taste shopping list
- dash of hot sauce(optional) shopping list
How to make it
- Bake clams per package directions while preparing dressing.
For Dressing
- Combine lemon juice, Dijon, honey, dill, Old Bay, celery powder, salt and pepper in blender or medium glass bowl.
- Blend or whisk well, to combine.
- Slowly add oil a little at a time and whisk or blend quickly while adding, to incorporate until all added and well blended.(taste after adding about 3/4 of the oil to get to desired flavor and consistency)
- Add a dash of hot sauce and more salt and pepper, if desired.
To Plate
- Arrange greens on serving platter or individual serving plates.
- Top with cucumber slices, tomatoes, green onions and clams.
- Drizzle with dressing.
- Sprinkle with pecans.
- Serve with cheese wedges.
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