Chilled Italian Seafood Salad

Name: Chilled Italian Seafood Salad
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams lightly packed Israeli arugula, washed and trimmed; 2 bay leaves; 1 teaspoons black peppercorns; 473 milliliters buttermilk; 454 grams calamari tentacles and tubes, cleaned and cut into 1-inch rings; 237 milliliters canola oil; 1 medium carrot, unpeeled and cut into 1/2-inch pieces; 2 ribs celery ribs, cut into 1/2-inch pieces; 1 small fennel bulb, trimmed, fronds reserved and sliced thin; 2 Tbsps fresh cilantro leaves; 4 sprigs fresh parsley; 59 milliliters fresh parsley leaves; 2 large cloves garlic, minced; 1 Juice and zest of lemon; 6 servings Kosher salt and freshly cracked black pepper; 1 lemon, cut into wedges; 1 lemon, thinly sliced; 4 sprigs fresh lemon thyme; 907 grams littleneck clams, scrubbed, beards removed; 1 onion, skin on, halved and quartered; 1 Tbsp roughly chopped fresh oregano leaves; 1 plum tomato, seeded and finely diced; 1 dried red chile; 2 scallions, roughly chopped; 2 scallions, sliced on the bias; 1 teaspoons sugar; 355 milliliters halved and thinly sliced tomato; 3 Tbsps white wine vinegar; 454 grams U21/25 tail-on shrimp, peeled and deveined

Chilled Italian Seafood Salad

The recipe Chilled Italian Seafood Salad is ready in approximately 2 hours and is definitely an awesome gluten free and pescatarian option for lovers of Mediterranean food. This recipe serves 6. One serving contains 317 calories, 36g of protein, and 9g of fat. A mixture of kosher salt and freshly cracked pepper, kosher salt and freshly cracked pepper, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30minutes.

Ingredients you will need

Buttermilk

Squid

Drain and rinse.

Transfer to a mixing bowl and set aside.

Equipment you will use

Mixing Bowl

Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl.

Ingredients you will need

Lemon Zest

Vinegar

Garlic

Juice

Equipment you will use

Mixing Bowl

Whisk in the oilslowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano andscallions. Seasonwith salt and pepper. Refrigerate in an airtight container until ready for use (orup to 48 hours).

Ingredients you will need

Salt And Pepper

Cilantro

Oregano

Parsley

Equipment you will use

Whisk

Place 12 cups cold water, thecelery,carrot, onion,parsley,thyme,bay leaves,chili,lemon andblack peppercorns into a large stockpot fitted with afine mesh colander attachment. Bring to a boil and reduce to a simmer.Poachby placing the calamari and the shrimp into the colander and simmeringuntil the calamari is firm and the shrimp is pink, about3 minutes.

Ingredients you will need

Peppercorns