BASQUE SALAD
Seafood and chorizo, flavored with sherry and saffron, are arranged in a family-style celebration of Spain's cuisine in this flavorful salad with a Basque flair.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 18
Steps:
- Cover potatoes with water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until tender, about 15 minutes. Drain; let cool completely.
- Preheat oven to 475 degrees. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.
- Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.
- Arrange tomato slices on a platter. Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.
- Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking constantly until emulsified.
- Drizzle salad with dressing. Serve with saffron aioli and toasted baguette.
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Beth Wrenn
[email protected]This salad sounds like a great summer dish. I'll definitely be trying it out.
Shamsa Al mazrouei
[email protected]I can't wait to try this salad! It looks so refreshing and delicious.
Md Mubin
[email protected]This salad is a great way to use up leftover grilled chicken or fish.
PD ROCKS
[email protected]I've never had Basque salad before, but I'm glad I tried this recipe. It's a delicious and unique salad.
Sanusi Rasaki
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
LXIX
[email protected]I'm not a big fan of grilled vegetables, but this salad changed my mind. The dressing is so good that it makes the vegetables taste amazing.
Adel Botha
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Jerry Tmg
[email protected]I love this salad! It's so versatile, and I can use whatever grilled vegetables I have on hand.
Mjay Viv
[email protected]This salad is a perfect summer dish. It's light and refreshing, and the flavors are amazing.
Bamulasa Moses
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I love the combination of grilled vegetables and the tangy dressing.
Kabita Sarker
[email protected]I made this salad for a potluck, and it was a hit! Everyone loved the unique flavors. I will definitely be making this salad again.
Bipeen Mahara
[email protected]This salad is a great way to use up leftover grilled vegetables. I had some grilled zucchini and bell peppers, and they worked perfectly in this salad. The dressing is also very tasty.
Md Yeanur
[email protected]I've tried many Basque salad recipes, but this one is by far the best. The flavors are so well-balanced, and the dressing is to die for. I highly recommend this recipe!
Eva Mc Garty
[email protected]This Basque salad was a delightful dish! The combination of flavors and textures was perfect. The dressing was light and tangy, and the grilled peppers added a smoky sweetness. I will definitely be making this salad again!