Seafood is always a great option during the summer, and you can use it to make refreshing meals to cool you down. The following recipe combines shrimp, mussels, and squid, with fresh salad ingredients and a simple yet tasty dressing. This recipe will serve 3 as an entrée or 4 to 5 as an appetizer
Instead of being boiled or pan-fried, the seafood is added to a pot of hot water and left in there to poach. Turn the heat off immediately after adding the seafood and cover the pot tightly so the water stays as hot as possible. You can use this method to cook eggs too, turning the heat off and covering the pot. They take about fifteen times longer than the seafood though!
The ingredients are very simple, and the seafood is teamed with cucumber, tomatoes, and two kinds of lettuce. You can use any type of lettuce or salad leaves you want. Baby spinach or arugula would also work, or you can just use a bag of mixed salad leaves if you want. The dressing is a basic vinaigrette. Feel free to use balsamic or wine vinegar instead of the sherry vinegar. They would be fine, so just use whichever kind you have in the cupboard.
- ¼ sliced cucumber
- 8 oz raw cleaned squid, cut into rings
- 8 oz raw shelled, deveined shrimp
- 4 oz can cooked mussels in brine, drained and rinsed
- 2 chopped tomatoes
- ¼ head romaine lettuce
- ¼ head frisée or radicchio
- Fresh mint and parsley, for garnish
- ½ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Bring a pot of water to a boil and add a pinch of salt.
- Add the squid and shrimp and turn off the heat.
- Cover the pot and let the seafood sit in this hot water to poach for a couple of minutes.
- Drain the seafood and let it cool.
- Cut the lettuce into ½ inch wide strips.
- Combine the salad dressing ingredients, whisking until emulsified.
- Toss all the ingredients except the dressing and lettuce together.
- Add ⅓ of the dressing and toss again.
- Divide the lettuce between 3 serving plates and add the rest of the salad on top.
- Garnish with fresh mint and parsley, and serve the remaining dressing on the side.
This light, fresh-tasting seafood salad is so easy to put together. The seafood sits on a bed of lettuce, and the other ingredients include tomato, cucumber, and fresh herbs. Using a mixture of seafood instead of just one kind makes this easier, and you can simplify it further by buying a package of cooked frozen mixed seafood and thawing that in the refrigerator overnight the day before making this salad. The thawed seafood will taste good but remember to drain in well to remove any water. This salad can be served with crusty bread if you like.
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