SEAFOOD SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add the lemon halves and garlic, then submerge a large heatproof strainer in the water. Soak the red onion in ice water while you cook the seafood. Fill a large bowl with ice water; set aside.
- Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water. Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water. Repeat with the calamari, cooking until they just turn opaque, about 2 minutes. Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes. Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry.
- Drain the red onion and pat dry. Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl. Drizzle with the lemon juice and olive oil and toss; season with salt and pepper. Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving). Top with fennel fronds. Photograph by Con Poulos
SEAFOOD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
- Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
- Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
SEAFOOD SALAD
Steps:
- Place olive oil in 12-inch nonstick pan, turn heat to medium high and cook until bubbly but do not color. Add the garlic and cook for 30 seconds. Add the lemon juice, pepper flakes, celery, and scallops. Cook for 1 minute. Add the shrimp and squid. Cook until shrimp is pink in color and seafood is cooked through, about 5 minutes. Add parsley. Season with salt and pepper, to taste. Serve immediately.
Nutrition Facts : Calories 291 calorie, Fat 9.7 grams, SaturatedFat 1.5 grams, Carbohydrate 10 grams, Fiber 1.1 grams, Protein 40.1 grams
MARINATED SEAFOOD SALAD
Steps:
- In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
- Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
- Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
- Preheat the grill.
- On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.
CHILLED ITALIAN SEAFOOD SALAD
Steps:
- For the calamari: Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30 minutes. Drain and rinse. Transfer to a mixing bowl and set aside.
- For the Venetian vinaigrette: Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours).
- For the court bouillon: Place 12 cups cold water, the celery, carrot, onion, parsley, thyme, bay leaves, chili, lemon and black peppercorns into a large stockpot fitted with a fine mesh colander attachment. Bring to a boil and reduce to a simmer. Poach by placing the calamari and the shrimp into the colander and simmering until the calamari is firm and the shrimp is pink, about 3 minutes. Remove to a mixing bowl and set aside. Poach the clams until the shells open, 4 to 6 minutes.
- Transfer the clams to the already poached shellfish, discarding any unopened shells. Add the sliced tomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled, about 10 minutes.
- 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. Transfer to a large serving dish. Arrange the marinated seafood atop the salad. Garnish with the diced tomatoes, scallions, lemon wedges and fennel fronds around the platter.
OCEAN SPRAY SALAD
So super simple and so super good. This is a tart and beautiful salad that is refreshing. Serve with Chef #462496's Recipe #215827.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients together, crumble in half the goat cheese and dress lightly.
- Toss to coat the greens and sprinkle on the remaining goat cheese. Pass extra dressing on the side.
Nutrition Facts : Calories 152.2, Fat 14.4, SaturatedFat 3.8, Cholesterol 11.2, Sodium 73.1, Carbohydrate 3, Fiber 1.6, Sugar 1.2, Protein 4.4
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
OCEAN SALAD
Make and share this Ocean Salad recipe from Food.com.
Provided by Charlotte J
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Jell-0 in hot water.
- Then add cream cheese and marshmallows; stir until blended.
- Add pineapple juice.
- Chill until partly set, then whip mixture.
- Add pineapple, mandarin oranges and whipped cream.
- Mix well and refrigerate until ready to serve.
SEAFOOD SALAD
Make and share this Seafood Salad recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together and chill.
Nutrition Facts : Calories 323, Fat 15.2, SaturatedFat 2.4, Cholesterol 99.3, Sodium 735.4, Carbohydrate 29.4, Fiber 2, Sugar 4.7, Protein 17.1
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