Seafood salad.

  (Mel Melcon / Los Angeles Times)

 

Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu. The dressing was wonderful -- a subtle lemon flavor. Can you possibly obtain the recipe for the salad and dressing? I am craving this and not likely to be back there soon!

Elaine Hulderman

San Dimas

Dear Elaine: We loved the bright flavors, colors and textures in this deceptively simple salad. Shrimp, jumbo lump crab and smoked trout top a medley of lettuces and finely shaved fennel, composed and dressed with a light lemon anise dressing.

Seafood salad



Total time: 20 minutes

Servings: 2

Note: Adapted from the Madison, a Loews Hotel, Washington, D.C.

Lemon anise dressing



1 lemon

1 tablespoon honey

1 tablespoon Pernod

3 tablespoons minced shallots

1 teaspoon Dijon mustard

1/2 cup oil (vegetable, canola or grape seed)

Salt and pepper

1. Zest and juice the lemon, combining both in a measuring cup. Measure out 1 ounce, discarding the rest or reserving it for another use.

2. To the combined lemon zest and juice, add the honey, Pernod, shallots and mustard, whisking together. Slowly whisk in the oil until emulsified. Season to taste with salt and pepper. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; cover and refrigerate the leftover dressing up to 3 days.