Grilled Mixed Seafood Salad
Ingredients
- 1/2 cup olive or vegetable oil
- 1/4 cup balsamic vinegar
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
- 12 uncooked large shrimp, peeled and deveined
- 1 medium fennel bulb, cut crosswise into 6 slices
- 10 leaves romaine lettuce, coarsely shredded
- 1 small bunch arugula, torn into bite-size pieces
- 1 can (14 oz) artichoke hearts, drained
- 1/2 small red onion, thinly sliced
- 12 cherry tomatoes
- 12 kalamata or pitted ripe olives
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