Bouillabaisse Salad

Three seafood treats-scallops, salmon and haddock-go with vegetables and greens in a tomato dressing.

Makes 6 servings.

1 pound fresh sea scallops
or: 2 packages(7 ounces each) frozen sea scallops
1 slice onion
1 slice lemon
1 teaspoon salt
1 package(1 pound) frozen haddock fillets
Piquant Tomato dressing (recipe follows)
2 packages (9 ounces each) frozen artichoke hearts
2 packages (9 ounces each) frozen Italian green beans
6 cups broken salad greens
1 can (about 8 ounces) salmon, drained, boned and cut in chunks
6 small ripe tomatoes, peeled and cut in wedges
1 lemon, cut in 6 wedges

Procedure:
1. Wash fresh scallops in cold water; drain.( no need to thaw frozen ones).
2. Fill a large frying pan with a 1-inch depth of water; season with onion, lemon and salt; heat to boiling.Add scallops; cover; remove from heat. Let stand 5 minutes for fresh scallops and 10 minutes for frozen ones; lift out with a slotted spoon and place in a large shallow dish.
3. Heat same pan of water to boiling again; add frozen haddock; cover. Simmer 5 minutes; remove from heat; let stand 5 minutes. Lift out with a wide spatula and place in dish with scallops. Drizzle each with 1/4 cup of the Piquant Tomato dressing; cover; chill.
4. Cook frozen artichoke hearts and Italian green beans in separate saucepans, following label directions; drain.Place in mounds in a large shallow dish.Drizzle each with 1/4 cup of the Piquant Tomato dressing; cover; chill.
5. When ready to serve, place 1cup o the greens in each of 6 soup plates or sallow salad bowls.Cut haddock into 1/2 inch cubes; place with scallops, artichoke hearts,and green beans in separate mounds in each plate; pile salmon in centers. Tuck tomato wedges between fish and vegetables. Sprinkle scallops with chopped parsley, and haddock with paprika, if you wish. Serve with lemon wedges and remaining Piquant Tomato dressing.

Piquant Tomato Dressing:
Combine 1 cup olive oil or vegetable oil;1/2 cup wine vinegar or cider vinegar; 1/2 cup tomato juice; 1 clove garlic, crushed; 2 teaspoons salt; 2 teaspoons sugar; and 1 teaspoon crushed fennel seeds in a jar with a tight-fitting lid; shake well to mix.Makes 2 cups.