Mixed Seafood Salad

Mixed Seafood Salad Recipe
Photo: Marcus Nilsson; Styling: Philippa Brathwaite
Use any sustainable seafoods that look fresh. The key to squid is cooking it just until done. Any longer can cause it to turn rubbery.

Yield:

4 servings (serving size: about 2 cups)
Total time: 2 Hours, 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 50 Minutes
Total: 2 Hours, 50 Minutes

Nutritional Information

Calories 339
Fat 11.2 g
Satfat 1.8 g
Monofat 5.6 g
Polyfat 2.1 g
Protein 44.4 g
Carbohydrate 14.5 g
Fiber 4.7 g
Cholesterol 283 mg
Iron 6.7 mg
Sodium 683 mg
Calcium 192 mg

Ingredients

1 1/2 cups water
6 tablespoons fresh lemon juice (about 2 lemons), divided
1 1/2 pounds mussels, scrubbed and debearded
1/2 pound peeled and deveined sustainable shrimp, such as pink
1/2 pound cleaned skinless squid
1 (1 1/4-pound) wild American lobster
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 cups fresh cilantro leaves
1 cup thinly sliced radicchio
1 1/2 cups thinly sliced celery
1 cup thinly sliced red onion
1/4 teaspoon crushed red pepper
1 head frisée, torn

Preparation

1. Bring 1 1/2 cups water and 3 tablespoons juice to a boil in a Dutch oven. Add mussels; cover and cook for 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Cool. Remove meat from the mussels; discard shells. Place mussels in a large bowl.

2. Add shrimp to boiling liquid in pan; cook 2 minutes or until done. Remove shrimp from pan with a slotted spoon, and add to mussels. Cut squid crosswise into 1/4-inch rings, and leave tentacles whole. Add squid to boiling liquid in pan; cook for 1 minute. Remove the squid from pan with a slotted spoon. Cool; add squid to mussels mixture. Add lobster to pan, and cover, reduce heat, and simmer for 8 minutes. Remove lobster from pan, reserving 1 tablespoon cooking liquid; cool lobster. Remove meat from lobster tail and claws; coarsely chop. Add lobster, salt, and black pepper to mussels mixture.

3. Combine the remaining 3 tablespoons juice, reserved cooking liquid, and olive oil in a bowl, stirring with a whisk. Drizzle lemon mixture over seafood mixture; toss gently to coat. Cover and marinate in refrigerator for 1 1/2 hours. Add cilantro and remaining ingredients to seafood mixture, and toss gently.

Sustainable Choice: What About Gulf Shrimp? According to Monterey Bay Aquarium Seafood Watch, Gulf shrimp are considered a good alternative. Post oil spill, the U.S. government says they've tested safe to eat.

Barton Seaver,

Cooking Light

May 2011
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