MATCHES ANY DECOR
The classic octagonal shape of this platter lends itself to almost any décor. Perfect for serving seafood salad, a small roast beef, salmon filet, or warm stack of French toast.
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Seafood Salad - Insalata di Mar
(Serves 4 as an entree)
This Italian seafood salad is filled with the flavors of the sea. It is wonderful dinner entrée on a warm summer evening. Seafood salad can also be served as part of a tradtional Christmas Eve dinner. The chilled seafood is combined with a lemon juice and olive oil dressing and served over a crispy mixed green salad. Serve the seafood salad with a crusty Italian baguette or ciabatta bread.
Ingredients:
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)
Directions:
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.
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)
Directions:
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.
SALAD RECIPES > SEAFOOD SALAD
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Equipped with the most often used pieces of cutlery, this makes a great starter set or set to augment an existing collection. To house them all, the set comes with an angled 17-slot storage block. The knives have high-carbon stainless-steel full-tang blades that resist stains, rust and corrosion. The padded, non-slip grip of the black poly-handled knives makes meal prep more comfortable.
PROFESSIONAL GRADE KNIVES FOR EVERY KITCHEN
