VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.
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Samuel Muiruri
[email protected]This salad is a great way to use up leftover seafood. It's also a good way to get your kids to eat seafood.
sharell joseph
[email protected]I'm not a fan of the dressing in this recipe. I think it's a bit too tangy for my taste.
MD Hasib Khan
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dish.
Mubarok Mubarok
[email protected]I love the pop of color that the tomatoes add to this salad. It's a really beautiful dish.
Jenna Colon
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Aaliyah Marcilous
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Leles Bone
[email protected]This salad is a great way to get your daily dose of seafood. It's also a good source of protein and healthy fats.
Mhsl
[email protected]I'm not a big fan of seafood, but I really enjoyed this salad. The dressing is light and flavorful, and the seafood is cooked perfectly.
Tehsina Bilal
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
M K Aung
[email protected]I love the addition of the capers and olives in this salad. They add a nice briny flavor.
Juan Machado Jr.
[email protected]This salad is easy to make and it's a great way to use up leftover seafood.
Esther Udoeyo
[email protected]I followed the recipe exactly and the salad turned out perfectly. The flavors are well-balanced and the salad is very refreshing.
MGS Muhammad Gohar Shakeel
[email protected]This is a great recipe for a seafood lover. The combination of shrimp, scallops, and calamari is delicious.
Roberto Gega
[email protected]I made this salad for a party and it was a hit! Everyone loved the light and tangy dressing.
Brian Hayford
[email protected]This Venetian seafood salad is a delightful dish that is perfect for a summer lunch or dinner. The combination of seafood, vegetables, and dressing is refreshing and flavorful.