Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana Recipe
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Ingredients:
- 1 bay leaf
- 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
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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.89 Kcal (2558 kJ) | ||
| Calories from fat | 330.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.76g | 57% | |
|---|---|---|---|
| Cholesterol | 254.34mg | 85% | |
| Sodium | 1932.99mg | 81% | |
| Potassium | 550.01mg | 12% | |
| Total Carbs | 35.97g | 12% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 35.27g | 71% | |
| Vitamin C | 47.3mg | 79% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 5.4mg | 30% | |
| Calcium | 508mg | 51% | |
| Amount Per 100 g | |||
| Calories | 87.05 Kcal (364 kJ) | ||
| Calories from fat | 47.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 57% | |
|---|---|---|---|
| Cholesterol | 36.24mg | 85% | |
| Sodium | 275.43mg | 81% | |
| Potassium | 78.37mg | 12% | |
| Total Carbs | 5.13g | 12% | |
| Sugars | 0.39g | 11% | |
| Dietary Fiber | 0.4g | 11% | |
| Protein | 5.02g | 71% | |
| Vitamin C | 6.7mg | 79% | |
| Vitamin A | 0.1mg | 29% | |
| Iron | 0.8mg | 30% | |
| Calcium | 72.4mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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