Recipe courtesy of Robert Irvine
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Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
6 dinner salads, 10 lunch salads, or 20 side dishes
Level:
Intermediate
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
6 dinner salads, 10 lunch salads, or 20 side dishes
Level:
Intermediate

Ingredients

Vinaigrette:
Salad:

Directions

Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.

In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)

Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.

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