Source : Italianfoodforever
Antipasti di Mare ~ I created this salad after buying some fresh seafood at the market which we grilled, and then tossed in a light lemon dressing. This would be delicious at any summer barbeque! :Serves 6:
by Deborah Mele
This delicious recipe was created after I had an extremely unpleasant experience with a seafood salad at a local restaurant. It was a beautiful summer evening, and my husband and I were walking downtown, trying to choose a restaurant to dine in that evening. Because of the warm temperatures, all of the outdoor patios of the restaurants lining the street were overflowing with people. As we were walking by one particular restaurant, we saw a waiter bring out this striking looking plate of seafood salad, artfully displayed on a bed of salad greens. We are both big fans of seafood in general, and therefore were lured in to try this restaurant and in fact ordered the seafood salad to share. Well, the salad certainly did not live up to it's appearance. It was swimming in a heavily laced vinegar based dressing which overpowered the delicate flavor of the seafood. The calamari were rubbery, the shrimp so tiny you could hardly see them, and the mussels were dried out. We were both very disapointed, and decided we needed to create our own version of seafood salad to replace the memory of the one we shared that evening. The next morning while we were at the St. Lawrence market on our weekly visit, we bought some very fresh shrimp, baby squid, scallops, and mussels and came home to create our own salad.
We decided to grill the seafood instead of poaching the ingredients as I do my Christmas version, and then assembled it from there. I chopped the seafood into bite sized pieces, and added the juice of 1 lemon, a little garlic, minced parsley, chopped black olives, and some good quality olive oil. The salad was delicious, and tasted great both still warm from the barbecue, as well as room temperature the next day. This salad would be great at a summer barbeque, and can be put together in minutes.
1 Pound Small Calamari, Cleaned
1 Pound Medium Shrimp, Cleaned And Deveined
1 Pound Scallops
24 Fresh Mussels
1/2 Cup Pitted Black Olives (Optional)
Dressing:
3/4 Cup Extra Virgin Olive Oil
1 Clove Garlic, Crushed
Juice and 1 Teaspoon of Zest From 1 & 1/2 Large Lemons
1/4 Cup Chopped, Fresh Parsley
Dash Red Pepper Flakes
Salt & Pepper To Taste
Heat up the grill, and cook the seafood in batches, just until cooked through. Depending on how hot your barbeque is, this should only take a minute or two per side. For the mussels, simply place them on a barbeque grilling tray, place on the hot grill, close, and remove as soon as they open. Once cooked, cut the calamari into pieces, the shrimps and scallops in half, while leaving the mussels in their shells. Place the seafood in a bowl, add the dressing ingredients, olives and mix well. Serve immediately still warm from the barbeque, or cover and let marinade in the dressing in the refrigerator overnight. Just before serving, adjust the seasonings. Serve.
by Deborah Mele
This delicious recipe was created after I had an extremely unpleasant experience with a seafood salad at a local restaurant. It was a beautiful summer evening, and my husband and I were walking downtown, trying to choose a restaurant to dine in that evening. Because of the warm temperatures, all of the outdoor patios of the restaurants lining the street were overflowing with people. As we were walking by one particular restaurant, we saw a waiter bring out this striking looking plate of seafood salad, artfully displayed on a bed of salad greens. We are both big fans of seafood in general, and therefore were lured in to try this restaurant and in fact ordered the seafood salad to share. Well, the salad certainly did not live up to it's appearance. It was swimming in a heavily laced vinegar based dressing which overpowered the delicate flavor of the seafood. The calamari were rubbery, the shrimp so tiny you could hardly see them, and the mussels were dried out. We were both very disapointed, and decided we needed to create our own version of seafood salad to replace the memory of the one we shared that evening. The next morning while we were at the St. Lawrence market on our weekly visit, we bought some very fresh shrimp, baby squid, scallops, and mussels and came home to create our own salad.
We decided to grill the seafood instead of poaching the ingredients as I do my Christmas version, and then assembled it from there. I chopped the seafood into bite sized pieces, and added the juice of 1 lemon, a little garlic, minced parsley, chopped black olives, and some good quality olive oil. The salad was delicious, and tasted great both still warm from the barbecue, as well as room temperature the next day. This salad would be great at a summer barbeque, and can be put together in minutes.
1 Pound Small Calamari, Cleaned
1 Pound Medium Shrimp, Cleaned And Deveined
1 Pound Scallops
24 Fresh Mussels
1/2 Cup Pitted Black Olives (Optional)
Dressing:
3/4 Cup Extra Virgin Olive Oil
1 Clove Garlic, Crushed
Juice and 1 Teaspoon of Zest From 1 & 1/2 Large Lemons
1/4 Cup Chopped, Fresh Parsley
Dash Red Pepper Flakes
Salt & Pepper To Taste
Heat up the grill, and cook the seafood in batches, just until cooked through. Depending on how hot your barbeque is, this should only take a minute or two per side. For the mussels, simply place them on a barbeque grilling tray, place on the hot grill, close, and remove as soon as they open. Once cooked, cut the calamari into pieces, the shrimps and scallops in half, while leaving the mussels in their shells. Place the seafood in a bowl, add the dressing ingredients, olives and mix well. Serve immediately still warm from the barbeque, or cover and let marinade in the dressing in the refrigerator overnight. Just before serving, adjust the seasonings. Serve.
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