SEAFOOD SALAD
Fresh octopus, mussels, clams, and squid come together in this traditional Italian seafood salad appetizer from Esca chef David Pasternack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 16
Steps:
- Place octopus in a large stockpot with garlic, 1 rib celery, carrot, white onion, bay leaf, and wine. Add 3 to 4 wine corks to pot to tenderize octopus. Place a lid smaller than the pot in the pot to keep octopus from floating and add enough water to cover by 3 to 4 inches. Bring to a boil over high heat; immediately reduce heat to a low simmer and cook, uncovered, until octopus is completely tender and easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours, adding water as necessary to keep covered. Drain octopus, reserving cooking liquid, and set aside to cool.
- Transfer 1/4 cup reserved octopus cooking liquid to a large heavy-bottomed stockpot. Add mussels and place over medium-high heat. Cover and cook until mussels open. Using a slotted spoon, transfer mussels to a large bowl and set aside.
- Add clams to saucepan with cooking liquid; cover and cook over medium-high heat until clams have opened. Using a slotted spoon, transfer to bowl with mussels; set aside. Add squid to saucepan; cover and cook over medium-high heat until squid is translucent, 2 to 3 minutes. Transfer squid and cooking liquid to bowl with mussels and clams; set aside.
- Slice tentacles of cooled octopus on the bias into 1-inch pieces and thinly slice body; add to bowl with mussels, clams, and squid. Add radicchio, thinly sliced celery, red onion, parsley, olive oil, and vinegar to bowl with seafood; season with salt and pepper and toss to combine. Let stand 2 hours; serve at room temperature.
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Shakeel Mogal
[email protected]This salad is a great way to impress your guests. It's elegant and delicious, and it's sure to be a conversation starter.
Ixzyjr Grim
[email protected]I'm always looking for new seafood salad recipes and this one is definitely a keeper. It's easy to make and it's always a hit.
Medul Medul
[email protected]I love the bright and cheerful colors of this salad. It's so inviting and makes me want to eat it.
Moureen Adhiambo
[email protected]This salad is a great source of omega-3 fatty acids. It's a healthy and delicious way to get your daily dose of these essential nutrients.
Sylvia Evans
[email protected]I made this salad for my lunch and it was so filling and satisfying. I love that it's packed with protein and healthy fats.
Zamalek Alharb
[email protected]This salad is a great way to use up leftover seafood. I had some cooked shrimp and crab legs and I just added them to the salad. It was delicious!
Anold Munyarari
[email protected]I'm not a big fan of seafood, but I really enjoyed this salad. The flavors were well-balanced and the salad was very refreshing.
Latoya Moore
[email protected]I followed the recipe exactly and the salad turned out great. The dressing was a little too tangy for my taste, but I just added a little more mayonnaise and it was perfect.
Maria Magana
[email protected]This salad is so easy to make and it's always delicious. I love that I can use whatever seafood I have on hand.
Bd Rahat
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The combination of seafood, vegetables, and dressing is perfect.
Alex Gracie
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up! The salad is a great way to get your kids to eat seafood.
Connor Donnelly
[email protected]This salad is perfect for a summer picnic or potluck. It's easy to transport and everyone loves it.
Sakib Ahammed
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of seafood salads, but this one was light and refreshing. The dressing was also very flavorful.
faith ivy
[email protected]This seafood salad was a hit at my last party! The flavors were so fresh and bright, and the salad was so easy to make. I'll definitely be making it again.