Seafood Salad
CATEGORIES
INGREDIENTS
- 4 cups (1 L) water
- 1 Tbs (15 ml) salt
- 3 Tbs (45 ml) red wine vinegar
- 1/2 lb (225 g) shrimp, peeled, deveined, and halved lengthwise
- 1/2 lb (225 g) squid, cleaned and cut into 1/2-inch (2 cm)
- pieces
- 1/2 lb (225 g) sea scallops, halved horizontally
- 1 tomato, cut into thin wedges
- 1 15-oz (425 g) can cannellini beans, drained
- 1 Tbs (15 ml) chopped fresh herb such as parsley, marjoram, or
- basil
- 3 Tbs (45 ml) extra-virgin olive oil
DIRECTIONS
- Place the water, salt, and 1 tablespoon (15 ml) of the vinegar in a medium saucepan and bring to a boil over high heat.
- Add the shrimp andremove 1 minute after the water has returned to a boil.
- Remove the shrimp with a slotted spoon and rinse under cold water to stop the cooking.
- Repeat this process using the same water with the squid and scallops.
- Combine the cooked seafood with the remaining vinegar, tomato,cannellini, fresh herbs, olive oil, and salt to taste in a mixing bowl and toss gently to combine.
- Serve at room temperature.
- Serves 4 to 6.