A ready-to-use mixed seafood selection provides the base for this tasty and attractive salad, perfect for an easy summer meal. Seafood is an excellent source of zinc, which is essential for a healthy immune system but often lacking in the diet. Serve with a loaf of crusty French bread.
First make the dressing. Whisk together the oil and lemon juice in a bowl with a little freshly ground black pepper to taste. (No salt is needed for seasoning as both the gherkins and olives will add salt to this dish.) Add the red onion and stir to coat, then add the remaining dressing ingredients. Mix together and set aside.
Cook the beans in lightly salted boiling water for 3 minutes or until just tender. Drain in a sieve, then refresh under cold running water to prevent further cooking. Cut the beans in half, then put them in a large serving bowl with the seafood, gherkins and olives. Spoon over the salsa dressing and gently mix everything together.
Separate the Belgian endive into individual leaves and tuck them around the edge of the salad. Serve right away.
Variation' For a Thai seafood salad, make a mango salsa by mixing 2 thinly sliced shallots, 1 finely diced mango, 1⁄2 finely diced English cucumber, 2 deseeded and finely chopped red chili peppers, 1 finely chopped 5 cm piece of lemon grass, 1 tablespoon fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 tablespoons chopped cilantro and a pinch of superfine sugar. Toss with the seafood, 1 1⁄2 cups bean sprouts and 150 grams (5 oz) lightly cooked sliced snow peas.