Today is the last of my summer salads series, just under the wire. While the autumn equinox will be here in just a few days, we in the Southwest have another month of hot, summery weather to enjoy/endure.
And, as we recall from living in New England, it’s a time when those facing fierce winter tend to hold onto the last vestiges of summer, and pretend that snow and ice are somewhere in the distant future. We know better.
While I call this recipe a “summer salad,” it is something I would happily serve at any time of year. My mother would never have made it in summer. She would have waited until autumn, in keeping with the old wives’ tale that you should not eat shellfish in months without an “R,” guidance that harkens back to pre-refrigeration days.
This is a delightful main course salad filled with beautiful seafood, vegetables, and herbs. Depending on what seafood you like or have available to you, you can easily tailor the dish. Adding chunks of lobster meat, langoustines, or crab would be great variations! In addition to a fine salad, this recipe generates a wonderful broth you can use for other dishes.
~ David
Insalata di Mare alla Venezia
Click link below to print the recipe.
Ingredients
- 2 celery stalks, cut into 3-inch lengths
- 2 medium carrots, cut into 3-inch lengths
- 1 yellow onion, quartered
- 3 fresh bay leaves
- a small bouquet of thyme
- • • • • • •
- 10 cups water
- 1/2 cup white wine
- juice of 1 lemon juice
- 1 teaspoon sea salt
- 3/4 pound calamari, cut into 3/4-inch rings
- additional calamari tentacles from 8-10 calamari
- 3/4 pound sea scallops, tough muscle removed
- 3/4 pound large shrimp, in their shells
- 3/4 pound mussels
- • • • • • •
- 3 stalks celery, cut into 2-inch julienne strips
- 2 carrots, cut into 2-inch julienne strips
- 1 seeded and julienned red bell pepper
- 1 seeded and julienned yellow bell pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh chives
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup extra-virgin olive oil or your preferred salad oil
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 6 cups baby arugula
Instructions
- Place the first five ingredients on a large square of cheesecloth. Tie it into a bundle and place it in a large soup pot. (You can skip the cheesecloth bundle if you have a steamer insert, provided the liquid comes at least a half-inch above the bottom of the steamer insert. Keep the vegetables and herbs under the insert.) Add the water, wine, lemon juice, and salt; bring to a boil, reduce heat and let simmer briskly 5 minutes. You will be cooking each type of seafood separately, starting with the mussels.
- Return the pot to slow boil and add the mussels; cook for 4-5 minutes, or until all the shells have opened. Remove with a slotted spoon and place in a bowl; let cool. Discard any mussels that have broken shells or did not open.
- Next, add the calamari and cook for 1 1/2 minutes. Remove with a slotted spoon and transfer to a separate large bowl; set aside. Next, add the scallops to the broth and cook until opaque, about 2 minutes. Remove and add to the calamari bowl, cutting each scallop vertically into four pieces as you add them to the bowl.
- Finally, add the shrimp and cook until pink, about 2 1/2 minutes. Remove and add to the calamari and scallops. When cool enough to handle, peel, devein, and slice the shrimp in half lengthwise into the bowl. Discard the shells.
- When the mussels are cool enough to handle, remove the meats and add to the other seafood, discarding the shells. (See note below on reserving the broth.)
- To prepare the salad, toss together the julienned vegetables with the parsley, basil, and chives in a serving bowl. Add the seafood and gently mix in. Make a dressing of the lemon juice, vinegar, and oil and add to the salad. Season with the salt and pepper, and gently toss. Refrigerate for at least 2 hours before serving. Remove from the refrigerator about 10 minutes before serving. Arrange 1 cup of arugula on each of six dinner plates. Top with equal portions of the seafood and vegetable mixture, and serve immediately.
- Serves 6.
- Note: Why waste the poaching broth? Drain any liquid in the bowl of seafood into the pot and continue to boil until it is reduced to 4 cups. Cool the broth, place in a container, and freeze for future use (risotto or soup).
© 2024 Copyright Cocoa & Lavender
2pots2cook
September 18, 2021 at 6:51 amBeautiful creation David ! On the top of it, I would add quartered fresh fig and just a few drops of honey. Thank you so much !
Cocoa & Lavender
September 18, 2021 at 11:02 amInteresting additions, Davorka! I love it just as it is!
John / Kitchen Riffs
September 18, 2021 at 8:10 amI think poaching seafood in court bouillon is one of the best ways to prepare it. It’s always moist and seems “fresher” than when I cook it using any other method. It’s definitely the star of this salad, although the arugula and other goodies look awfully good too. Such a nice recipe — thanks.
Cocoa & Lavender
September 18, 2021 at 11:02 amIt is — and then the bouillon can be used for so many different things! Like a great risotto!
Gerlinde
September 18, 2021 at 8:45 amWhat a great salad , I remember having something similar in an Italian restaurant in Germany. Steaming seafood really brings out the flavor.
Cocoa & Lavender
September 18, 2021 at 11:04 amI never looked for a seafood salad when I was in Europe — but I sure will now, Gerlinde!
Chef Mimi
September 18, 2021 at 9:01 amOutstanding! You’re lucky you can get such beautiful seafood! I would enjoy this salad year ‘round as well.
Cocoa & Lavender
September 18, 2021 at 11:04 amWe are pretty lucky, Mimi! And we do love this all year long!
Eha
September 18, 2021 at 4:37 pmI do not know which brings a bigger smile on my face: the plate of beautiful seafood salad or the photo of the Grand Canal having used my own camera on more than one occasion at the very spot ! And I did not know the advice regarding no seafood in the Northern climes during months with no ‘r’ was an old wives’ tale. Way back when at least in Estonia it could not be sold until late summer ! I know darling Dad broke the rules for my last birthday there and got the crayfish or whatever ‘on the black market; anyways 🙂 !! Calamari and mussels are my big loves . . . and yes, we do indulge all year astound . . . thanks !
Cocoa & Lavender
September 19, 2021 at 6:43 amI love that story about your father buying you black market crayfish for your birthday! So dear! Glad you like the salad, Eha!
Carolyne
September 19, 2021 at 5:39 amNow that is a summer salad! Your photos transported me (virtually of course) to the shores of the Italian Riviera.
Grazie,
C
Cocoa & Lavender
September 19, 2021 at 6:43 amWould that we were all there, Carolyne! Glad you like the salad! xx
Ron
September 19, 2021 at 6:18 amYesterday we had our neighborhood end-of-summer BBQ and after that feast, your seafood salad looks perfect. I especially like the cooking order for the seafood. The autumn winds are blowing here so I need to make this soon. Thanks for the series…
Cocoa & Lavender
September 19, 2021 at 6:45 amThe cooking order really can make a difference, Ron — with all the wonderful seafood you have there, I bet this would be amazing.
John
September 19, 2021 at 10:13 pmI like how you say “enjoy/endure” in reference to your summer. Something tells me I may be more on the “endure” side of things, with your summers. Your deliciously cooling salad looks like the perfect thing to keep me cool and keep me from squealing like Alber Goldman (The Birdcage) from the heat!
Cocoa & Lavender
September 20, 2021 at 7:16 amJohn — I’d enjoy/endure hot summer sunshine over enduring/not enjoying freezing/dark winters any day! Especially with decent AC! So glad you referenced La Cage — perfect!
Ben | Havocinthekitchen
September 20, 2021 at 3:34 amOh that’s a beautiful one, perhaps my favourite from your summer salads series! I love all the textures and flavours going on here. Also, sounds like a perfect recipe for a tradition between summer and autumn.
Cocoa & Lavender
September 20, 2021 at 7:17 amIt may be my favorite, too, Ben! Thanks!
Kelly | Foodtasia
September 20, 2021 at 2:53 pmSuch a lovely salad, David! So elegant. And the broth would indeed make an excellet risotto!
Cocoa & Lavender
September 28, 2021 at 5:11 amKelly — Sometimes I think I like the resulting risotto (using the broth) almost more than a salad!
Raymund
September 21, 2021 at 4:53 pmIf its bye summer for you, it is welcome summer on my end. This recipe is perfect timing, will keep it and once summer hits, its one of the first ones to do.
Cocoa & Lavender
September 28, 2021 at 5:12 amI really do hope that our seasons are opposite one another… Recipes from you give me something to look forward to as our seasons change.
sippitysup
September 22, 2021 at 1:16 pmI’ve just come from seafood-centric Mendocino where we enjoyed plenty of fine things from the sea but none so simply refreshing as this salad. GREG
Cocoa & Lavender
September 28, 2021 at 5:12 amI loved seeing your and Ken’s photographs from your trip. Looks like you had a great time!
Valentina
September 26, 2021 at 8:59 pmWhat an incredible recipe, David. While sometimes simple is desired (or required), an ingredient list like this totally excites me. Love it! I would certainly serve — and love to be served — this salad year round. Just beautiful. 🙂 ~Valentina
Cocoa & Lavender
September 28, 2021 at 5:13 amIt is quite list of ingredients, isn’t it? I guess it’s proof that Italian cuisine isn’t always a 3 to 4 ingredient process!
Marcelle
September 28, 2021 at 9:35 amThis looks delicious, David. I read your instructions carefully for poaching the seafood with a steamer basket insert. This is a recipe we simply have to try very soon! We love seafood, this will be a wonderful new way for us to enjoy it. Love that it’s a low carb meal too. I’m watching the carbs again for a while, I’ve been feeling a little too fluffy!
Cocoa & Lavender
October 3, 2021 at 7:59 amIt’s a bit tedious but so worth it, Marcelle!
Christina
October 2, 2021 at 7:43 amOh, I’m glad that we don’t follow the no seafood in months with no R rule! I just had so much seafood in Italy, it’s so good!
Your salad looks perfect, especially for hot summer days (which we’re still getting in autumn, as you do). I don’t know why I’ve never made a salad like this before, so thanks for the inspiration!
Cocoa & Lavender
October 3, 2021 at 7:59 amI’m just so grateful for good refrigeration! Seafood all year round!
So glad you had such a lovely trip!
Inger @ Art of Natural Liivng
October 19, 2021 at 8:26 pmHow can you beat a salad with all that seafood! I have, at last, had to release the idea summer might linger on a bit longer. But I’d eat this anytime!
Cocoa & Lavender
October 19, 2021 at 10:33 pmI hear that winter has come early! But think of all the soups and stews you can make!