Mediterranean Seafood Salad – Salada de Mariscos

Photos by Priscillakittycat

Photos by Priscillakittycat

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The recipe for this succulent salad comes from the blog of Chica Andaluza.  Check it out.

Ingredients
Peeled Shrimp
Sliced squid or baby squid
Mussels
Garlic cloves
White wine vinegar
Lemon juice
Olive Oil
Sugar
Prepared mustard or dried mustard powder
Salt
One can drained Cannellini beans
Finely chopped celery
Chopped Romaine lettuce
Tomatoes
Peppers
Red onions
Flat leaf parsley

For the seafood mix, you can use peeled shrimp, sliced squid or baby squid and mussels. It’s okay to use frozen seafood.  Just make sure all the seafood is defrosted and well drained if necessary. I use paper towels to dry the seafood because it will sauté better.  Chop up a couple of cloves of garlic and reserve.  Saute the seafood separately in olive oil and garlic.  (First heat the oil and garlic, then add the seafood).  When each batch of seafood is ready, scoop into a bowl and set it aside until cooled.  It’s okay if some juices and oil remain in the cooked seafood.

For the dressing, prepare a vinaigrette with two parts extra virgin olive oil, one part acid (you can mix lemon juice and white wine vinegar for the acid), a sprinkle of sugar, half a teaspoon of prepared mustard (or ¼ teaspoon of dried mustard powder) and salt and pepper. Put it all into a jar and shake it up well.  To a large bowl add one can drained Cannellini beans and three sticks of finely chopped celery.  Combine the seafood.  Stir the dressing into the seafood, beans and celery mix.  Refrigerate for at least two hours so the juices combine.

For the salad use a mix of finely chopped lettuce, tomatoes, peppers, red onions, and flat leaf parsley. Mix the salad ingredients with the cold seafood mix.  For garnish and flavor at the end, some finely sliced hot chili pepper and the zest of a lemon.  Serve immediately.

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Ingredientes
Camarão descascado
Lula
Mexilhões
Dentes de alho
Vinagre branco
Suco de limão
Azeite de oliva
Mostarda
Sal
1 lata de feijão branco (canellini)
Apío
Alface
Tomate
Pimentão
Cebola vermelha
Salsinha

Os mariscos podem ser do tipo congelado.  Certifique que estejam descongelados antes de cozinhar.  Eu seco eles com papel toalha antes de cozinhar.  Esquente o alho com o azeite numa panela rasa.  Cozinhe os mariscos separados porque alguns mariscos demoram mais para cozinhar.  A medida que vão ficando prontos, coloque os mariscos numa tigela grande.  Não tem problema se os sucos dos mariscos se juntarem.  Deixe esfriar.

Prepare o vinagrete com duas partes de azeite de oliva e uma parte ácido (pode usar suco de limão e vinagre branco para o ácido).  Adicione um pouco de açucar, meia colher de mostarda, e sal.  Misture o vinagrete ou chacoale num recipiente fechado.  Misture este vinagrete com uma lata de feijao branco coado, apío bem picado e os frutos do mar.  Coloque na geladeira por duas horas ou mais para que os temperos incorporem.

Para a salada use alface, tomate, pimentão, cebola vermelha, e salsinha italiana.  Misture com os mariscos frios e sirva imediatamente.

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