Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • For the seafood and poaching liquid:
  • 1 celery stalk
  • 1 medium carrot
  • 1 small onion, halved
  • 1 bay leaf
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 teaspoon kosher salt
  • 2 quarts water
  • 1 pound cleaned calamari, cut into 1-inch-thick rings
  • 1/2 pound sea or bay scallops, foot removed
  • 1 pound medium to large shrimp
  • 1 pound octopus
  • For the salad:
  • 1 cup julienned tender celery
  • 1 cup julienned carrots
  • 1/2 cup seeded and julienned red bell pepper
  • 1/2 cup seeded and julienned yellow bell pepper
  • 1 scallion (white part only), julienned
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil leaves
  • 2 large garlic cloves, finely chopped
  • 6 tablespoons freshly squeezed lemon juice (about 2 lemons) or lime juice (about 3 limes)
  • 1 tablespoon white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 6 to 8 cups baby lettuce
Directions
  • To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil.

  • Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops.

  • Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood.

  • To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately.

  • Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews