Seafood Salad - Insalata di Mar
(Serves 4 as an entree)
(Serves 4 as an entree)
Seafood Salad is wonderful dinner entrée on a warm summer evening.
The chilled seafood is combined with a lemon juice and olive oil dressing
and served over a crispy mixed salad. Serve the seafood salad with a crusty
Italian baguette or ciabatta bread.
The chilled seafood is combined with a lemon juice and olive oil dressing
and served over a crispy mixed salad. Serve the seafood salad with a crusty
Italian baguette or ciabatta bread.
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
Seafood:
18 littleneck clams
1/4 pound calamari tubes, cut into 1/2-inch rings
1/2 pound large shrimp, peeled and deveined
1/2 pound bay scallops
Dressing:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh basil, chopped
Pinch of red pepper flakes
Salt and pepper
Salad:
3 cups chopped Romaine lettuce
1/3 cup sliced black olives
1 large tomato, seeded and cut into wedges
2-3 stalks celery, sliced
1 medium red onion, cut into wedges
Grated Parmesan cheese for serving (optional)
18 littleneck clams
1/4 pound calamari tubes, cut into 1/2-inch rings
1/2 pound large shrimp, peeled and deveined
1/2 pound bay scallops
Dressing:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh basil, chopped
Pinch of red pepper flakes
Salt and pepper
Salad:
3 cups chopped Romaine lettuce
1/3 cup sliced black olives
1 large tomato, seeded and cut into wedges
2-3 stalks celery, sliced
1 medium red onion, cut into wedges
Grated Parmesan cheese for serving (optional)
To Cook the Seafood:
Place the clams in a saucepan with about an inch of water.
Cover and bring to a simmer.
Cook until all the clams are opened, about 5 minutes.
Remove the clams with a slotted spoon or skimmer.
Transfer the clams to a large glass/ceramic bowl.
Discard any clams that remain closed.
Add 1 cup of water and a pinch of salt to the saucepan.
Bring the liquid back to a simmer.
Add the squid rings and cook 1-2 minutes.
Transfer the squid rings to the bowl with the clams.
Bring the liquid back to a simmer.
Add the shrimp and scallops.
Simmer gently for 2-3 minutes.
Transfer the shrimp and scallops to the bowl with the other seafood.
To Make the Dressing:
Whisk together all the dressing ingredients in a small bowl.
Pour the dressing over the cooked seafood.
Gently toss the seafood to coat with the dressing.
Cover and refrigerate about 1 hour.
To Serve the Salad:
Arrange all of the salad ingredients on a large platter.
Pour the seafood and dressing over the top.
Gently toss the seafood with the salad.
Serve immediately.
Optional: Sprinkle individual servings with Parmesan cheese.
Place the clams in a saucepan with about an inch of water.
Cover and bring to a simmer.
Cook until all the clams are opened, about 5 minutes.
Remove the clams with a slotted spoon or skimmer.
Transfer the clams to a large glass/ceramic bowl.
Discard any clams that remain closed.
Add 1 cup of water and a pinch of salt to the saucepan.
Bring the liquid back to a simmer.
Add the squid rings and cook 1-2 minutes.
Transfer the squid rings to the bowl with the clams.
Bring the liquid back to a simmer.
Add the shrimp and scallops.
Simmer gently for 2-3 minutes.
Transfer the shrimp and scallops to the bowl with the other seafood.
To Make the Dressing:
Whisk together all the dressing ingredients in a small bowl.
Pour the dressing over the cooked seafood.
Gently toss the seafood to coat with the dressing.
Cover and refrigerate about 1 hour.
To Serve the Salad:
Arrange all of the salad ingredients on a large platter.
Pour the seafood and dressing over the top.
Gently toss the seafood with the salad.
Serve immediately.
Optional: Sprinkle individual servings with Parmesan cheese.
| Heavy duty ceramic seafood platter measures 13-3/4-inch by 11-1/2-inch; microwave and dishwasher safe. |