Safarisalad Recipes

SEAFOOD SALAD

Seafood Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 stalks celery (1 quartered, 2 thinly sliced)
3 small cloves garlic (2 smashed, 1 chopped)
Juice of 1 lemon
Kosher salt and freshly ground pepper
8 ounces baby carrots, halved lengthwise
3/4 pound small shrimp, peeled and deveined
1/2 pound sea scallops, halved horizontally
1 small avocado, halved, pitted and peeled
2 romaine lettuce hearts, torn
1 tablespoon capers, plus 1 tablespoon brine from the jar
2 cups croutons
1 tablespoon light mayonnaise

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.

ITALIAN SEAFOOD SALAD

Italian Seafood Salad image

Provided by Ina Garten

Categories side-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 tablespoon Old Bay seasoning
Kosher salt
1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
1 1/2 cups dry white wine
1 pound sea scallops, halved crosswise
1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
2 pounds fresh mussels
1/2 cup good olive oil
4 teaspoons minced garlic (4 cloves)
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
3 plum tomatoes, seeds and pulp removed and medium-diced
1/3 cup limoncello liqueur
Grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
Freshly ground black pepper
1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
1/2 cup fresh flat-leaf parsley leaves, lightly packed
2 lemons

Steps:

Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.

SAFARI SALAD

Safari Salad image

Make and share this Safari Salad recipe from Food.com.

Provided by pines506

Categories Melons

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 quarts torn assorted greens
2 cups cantaloupe balls
2 cups watermelon balls
1 cup red onion ring
2 tablespoons hulled sunflower seeds
1 (8 ounce) bottle creamy cucumber salad dressing (I use Kraft)

Steps:

Combine greens, cantaloupe, watermelon and onion rings.
Toss lightly.
Sprinkle with seeds and serve with dressing.

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