Recipe for Watercress and Seafood Salad 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 tbl Sesame oil
2 tbl Chopped garlic
8 med -sized shrimp, peeled, deveined and cleaned, up to 10
6 oz Frozen or fresh squid cleaned and sliced, up to 8 into tubes
5 oz Mussels
2 bn Watercress, rinsed and cleaned, 1/2-inch of stems snipped off
2 tbl Soy sauce, up to 3
1 med Red onion
2 x Tomatoes concasse or cut into strips
6 oz Bean sprouts, mung or soy
2 oz Chervil
1/2 bn Chives cut into 1-inch sticks
2 oz Champagne vinegar, up to 3
Salt and pepper
Instructions:
Instructions: In a hot saute pan add oil, garlic and shrimp and saute for approximately 1 minute. Add squid and mussels and simmer until mussels open. Do not allow shrimp to overcook. Season with salt and pepper. Remove shrimp if mussels are not open. Remove seafood with slotted spoon and reserve. Reduce remaining liquid to nape. Add 1 bunch watercress and deglaze with soy sauce.

Place second bunch of watercress in mixing bowl and toss with sliced red onion, tomatoes, bean sprouts, chervil, chives, champagne vinegar and salt and pepper to taste.

Plate watercress on plates and garnish with seafood around and on top.

Sprinkle with crumbled feta cheese.

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