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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Loraine Steyn
[email protected]This is a great salad to make for a special occasion. It's elegant and delicious. I always get compliments when I serve it.
Jean Beauvil
[email protected]I love that this salad is so versatile. You can use any type of seafood that you like. I've made it with shrimp, crab, lobster, and even scallops. It's always delicious.
Kaalid Shekaa. Official
[email protected]This salad is a great way to use up leftover seafood. I had some cooked shrimp and crab in the fridge and I decided to make this salad. It was a great way to use up the leftovers and it was a delicious lunch.
jakeem murphy
[email protected]I've made this salad several times and it's always a success. It's a great dish to serve at a party or potluck. Everyone always loves it.
Asa Joe
[email protected]This is one of my favorite seafood salads. It's so easy to make and it's always a hit with my friends and family. I love the combination of seafood and the dressing is to die for.
Bryon Turner
[email protected]This salad is a great way to get your daily dose of seafood. It's packed with protein and omega-3 fatty acids. I feel good about eating it knowing that it's good for me.
Bo Bell
[email protected]I love the bright and flavorful dressing in this salad. It really enhances the flavor of the seafood. I would definitely recommend this salad to anyone who loves seafood.
Samuel Curran
[email protected]This salad is perfect for a summer party. It's light and refreshing, and it's easy to make ahead of time. I always get rave reviews when I serve it.
Harlem's Own
[email protected]I'm not a big fan of seafood, but I really enjoyed this salad. The seafood was cooked perfectly and the dressing was light and flavorful. I would definitely make this again.
Cynthia Fidelis
[email protected]This salad is a great way to use up leftover seafood. I had some cooked shrimp and squid in the fridge and I decided to make this salad. It was a great way to use up the leftovers and it was a delicious lunch.
Scott Littlewood
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use any type of seafood that I have on hand. I've made it with shrimp, crab, lobster, and even scallops. It's always delicious.
Nikhil Magar
[email protected]I love the combination of seafood in this salad. The shrimp, squid, and mussels are all cooked perfectly and the dressing is delicious. I served this salad with a side of grilled bread and it was a hit with my family.
Williams Mukanzo
[email protected]This Venetian seafood salad is a delicious and refreshing dish, perfect for a summer lunch or dinner. The seafood is cooked perfectly and the dressing is light and flavorful. I would definitely make this again!