Venetian Seafood Salad Insalata Di Frutti Di Mare Veneziana Recipes

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INSALATA DI BACCALA: COD SALAD



Insalata di Baccala: Cod Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note)
1 carrot, halved
1 celery, halved
1 onion, quartered
1 1/4 cups/300 ml extra-virgin olive oil
1 cup kalamata olives
Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
Salt

Steps:

  • Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.

GRILLED INSALATA DI MARE



Grilled Insalata Di Mare image

Provided by Bobby Flay

Categories     appetizer

Time 1h10m

Yield Yield: 4 servings

Number Of Ingredients 18

3/4 pound medium shrimp, peeled and deveined
3/4 pound baby squid, plus tentacles, cleaned
12 scallops
1/3 cup olive oil
Salt
Freshly ground black pepper
1/2 cup fresh lemon juice
3 cloves garlic, finely chopped
1 teaspoon honey
1 red jalapeno, minced
1/2 cup extra-virgin olive oil
1/2 teaspoon red chili flakes
1/2 medium red onion, minced
2 stalks celery, minced
3/4 cup nicoise olives, pitted
1 tablespoon freshly chopped oregano leaves
1/4 cup freshly chopped flat-leaf parsley leaves, divided
1/2 pound mesclun greens

Steps:

  • Heat the grill to high.
  • Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.
  • Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.
  • Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.

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