Seafood Salad with Pine Nuts
Salads • Italian
Description
Light due to the abundance of salad greens and yet hearty because of the plethora of seafood, this salad hails from Liguria and could easily stand in as a full hot dish. It includes octopus, squid, mussels, and shrimp — the list can go on and be varied. To complete the flavor profile, anchovies are added to the dressing, while pine nuts and basil are included in the salad (it's worth recalling the pesto sauce with the same ingredients, as it too is of Ligurian origin). Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Seafood cocktail 5 oz
- Mixed salad greens 0 oz
- Marinated cherries 0 oz
- Olives stuffed with lemon 0 oz
- Pistachios 0 oz
- Fresh basil leaves 0 oz
- Parsley 0 oz
- Anchovies 2 pieces
- Olive Oil 3 spoons
- Meyer Lemon Juice 1 tablespoon
- Capers 1 tablespoon
- Garlic ½ cloves
Step-by-Step Guide
Step 1
Sauté the seafood in a skillet with olive oil or boil it in boiling water for 3–4 minutes. Allow it to cool slightly.
Step 2
Prepare the dressing: combine olive oil, lemon juice, and anchovies in a blender. Blend until smooth.
Step 3
Arrange the seafood, salad mix, and halved cherry tomatoes on a serving plate.
Step 4
Add the prepared dressing.
Step 5
Add capers, chopped basil and parsley, olives, and gently mix.
Step 6
Sprinkle the salad with pine nuts.
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