Darra Goldstein travels to that other West Coast

Dara Goldstein’s West Coast Salad (Vestkystsalat)

Small shrimp (51/60 count per pound) work best for this salad recipe. However, if you use medium-size shrimp instead, Goldstein suggests slicing them in half lengthwise so that they’ll be bite-size.

Yield: Makes 6 to 8 servings

Salad Ingredients
8 oz small white mushrooms, sliced to ¼-inch
1 tbsp freshly squeezed lemon juice
2 cups water
1 cup dry white wine
1 tbsp salt
1 lb small or medium shrimp, unpeeled
1 lb mussels, cleaned
8 oz fresh crab meat
1 lb asparagus, ends trimmed
2 heads Bibb lettuce, about 6 cups loosely packed
Garlic-Dill Vinaigrette (recipe follows below)
Creamy Dressing (recipe follows below)

Instructions

For the mushrooms: Toss the sliced mushrooms in a bowl with lemon juice and set aside in the refrigerator.

For the shrimp: Boil the water, together with a half-cup of wine and a tablespoon of salt in a large pot. If using small shrimp, cook them for just over a minute. If using medium-size shrimp, cook for about 2 minutes. Drain the shrimp, then peel and devein them once they are cool enough to handle. If using medium shrimp, slice them in half lengthwise so that they will be bite-size. Cover the shrimp and set them aside in the refrigerator.

For the mussels: Next, place the mussels in a large pot with the remaining half-cup of wine. Cover and bring to a boil over medium-high heat, cooking until the mussels open wide, about 5 to 7 minutes depending upon their size. Drain and remove the mussels from their shells once they are cool enough to handle. You should have about 4 ounces of mussels. Cover and set aside in the refrigerator.

For the asparagus: Trim the woody ends off the asparagus and cut the spears into thirds lengthwise. Bring a small amount of salted water to a boil in a skillet and add the asparagus. Lower the heat to medium-low and cook the asparagus covered, until just tender but still crisp, about 3 to 4 minutes. Drain and immediately run under cold water to prevent them from cooking further. Cover and set the asparagus aside in the refrigerator.

For the lettuce: Wash the lettuce and discard any blemished outer leaves. Tear the leaves into bite-size pieces.

To assemble: Arrange the lettuce, dressed mushrooms, shrimp, mussels, crab meat and asparagus on a large platter or in a shallow bowl. Just before serving, pour half of the Garlic-Dill Vinaigrette over the salad ingredients. Pour the rest of the vinaigrette into a small pitcher to pass at the table, along with the Creamy Dressing.