Chilled Italian Seafood Salad

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

1
Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30minutes.
Ingredients you will need
ButtermilkButtermilk
SquidSquid
2
Drain and rinse.
3
Transfer to a mixing bowl and set aside.
Equipment you will use
Mixing BowlMixing Bowl
1
Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl.
Ingredients you will need
Lemon ZestLemon Zest
VinegarVinegar
GarlicGarlic
JuiceJuice
Equipment you will use
Mixing BowlMixing Bowl
2
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 PepperSalt And Pepper
CilantroCilantro
OreganoOregano
ParsleyParsley
Equipment you will use
WhiskWhisk
1
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
PeppercornsPeppercorns
Bay LeavesBay Leaves
SquidSquid
ParsleyParsley
CarrotCarrot
ShrimpShrimp
Chili PepperChili Pepper
LemonLemon
OnionOnion
ThymeThyme
WaterWater
Equipment you will use
ColanderColander
PotPot
2
Remove to a mixingbowl and set aside. Poach the clams until the shells open, 4 to 6 minutes.
Ingredients you will need
Pasta ShellsPasta Shells
ClamsClams
3
Transfer the clams to the already poached shellfish, discarding any unopened shells.
Ingredients you will need
ShellfishShellfish
Pasta ShellsPasta Shells
ClamsClams
4
Add the slicedtomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled,about 10 minutes.
Ingredients you will need
VinaigretteVinaigrette
ShellfishShellfish
5
For the salad: Gently toss the arugula and fennel in a large mixing bowl with the remaining vinaigrette to coat.Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
VinaigretteVinaigrette
ArugulaArugula
FennelFennel
Equipment you will use
Mixing BowlMixing Bowl
6
Transfer to a large serving dish. Arrange the marinated seafoodatop the salad.
7
Garnish with the diced tomatoes, scallions, lemon wedges and fennel frondsaround the platter.
Ingredients you will need
Lemon WedgeLemon Wedge
Green OnionsGreen Onions
TomatoTomato
FennelFennel
DifficultyExpert
Ready In2 hrs
Servings6
Health Score37
Magazine