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
Buttermilk
Squid
2
Drain and rinse.
3
Transfer to a mixing bowl and set aside.
Equipment you will use
Mixing Bowl
1
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
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 Pepper
Cilantro
Oregano
Parsley
Equipment you will use
Whisk
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
Peppercorns
Bay Leaves
Squid
Parsley
Carrot
Shrimp
Chili Pepper
Lemon
Onion
Thyme
Water
Equipment you will use
Colander
Pot
2
Remove to a mixingbowl and set aside. Poach the clams until the shells open, 4 to 6 minutes.
Ingredients you will need
Pasta Shells
Clams
3
Transfer the clams to the already poached shellfish, discarding any unopened shells.
Ingredients you will need
Shellfish
Pasta Shells
Clams
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
Vinaigrette
Shellfish
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 Pepper
Vinaigrette
Arugula
Fennel
Equipment you will use
Mixing 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.