Seafood Salad with Zesty Lemon Vinaigrette
Seafood Salad with Zesty Lemon Vinaigrette
A Refreshing Seafood Salad Featuring a Tangy Lemon Dressing
This vibrant seafood salad is a delightful combination of fresh greens and a variety of succulent seafood, all brought together with a bright and zesty lemon vinaigrette. It’s perfect as a light and healthy meal, an excellent choice for a diet-conscious menu, or a wonderful appetizer to awaken your palate. Enjoy this clean and refreshing salad that nourishes your body and supports your wellness goals. ♡
Salad Ingredients- 3 Shrimp
- 1 Scallop
- 3 Mussels
- 3 Manila Clams
- 1/4 Onion
- 1 Scallion
- 2 Stalks Green Chicory
- 10g Lettuce
- 2 leaves Red Leaf Lettuce
- 10g Celery
- 2 sprigs Dill
Cooking Instructions
Step 1
To ensure maximum freshness, place the dill, scallions, lettuce, red leaf lettuce, and chicory in a bowl of ice-cold water. This will keep them crisp and vibrant until serving.
Step 2
Soak the Manila clams in lightly salted water for about 15-30 minutes to purge any sand or grit. Rinse them gently under running water afterward.
Step 3
Rinse the remaining seafood, including shrimp, scallops, and mussels, under cold water to remove any surface impurities. Lightly pat them dry.
Step 4
Thinly slice the onion and then cut it into fine julienne strips, about 0.2 cm thick. (If you are adding other vegetables like carrots, julienne them now as well.)
Step 5
Cut the lemon in half. Squeeze the juice from one half (approximately 1 teaspoon of juice) for the vinaigrette dressing. You can use the other half for garnish or to add extra zest.
Step 6
In a pot, combine water with the bay leaf, peppercorns, and the julienned onion. Bring this to a simmer to create a flavorful poaching liquid, known as court bouillon, which will be used to cook the seafood.
Step 7
For the scallops, remove any tough side muscle and slice them into approximately 0.5 cm thick pieces. For the shrimp, use a toothpick to devein them by inserting it under the shell along the back and gently pulling out the dark vein. Remove the byssus or ‘beard’ from the mussels. The Manila clams can be used as they are.
Step 8
Seafood cooks at different rates, so it’s important to add them in stages. Bring the court bouillon to a simmer. First, add the Manila clams and cook until they open. Then, add the mussels and scallops, and finally, the shrimp. Cook for just a minute or two until opaque – overcooking will make them tough. Immediately remove the cooked seafood with a slotted spoon and place them in a colander to drain and cool.
Step 9
Once cooled, peel the shrimp, discarding the heads and shells. For the mussels and clams, gently remove the meat from the shells. For an elegant presentation, you can place the meat back onto one half of its shell.
Step 10
Finely chop the dill leaves. Slice the scallions into thin rounds. If using julienned onion, soak it in cold water for a few minutes to mellow its sharpness, then drain thoroughly. (If using minced garlic, prepare it now.)
Step 11
In a small bowl, combine 1 tablespoon of olive oil, 1 teaspoon of vinegar, 1 teaspoon of lemon juice, the minced onion, chopped dill, 1/3 teaspoon of salt, and a pinch of white pepper. Whisk vigorously with a fork or small whisk until the dressing emulsifies, creating a smooth and creamy vinaigrette.
Step 12
Drain the soaked salad greens thoroughly. For the lettuce, tear it into bite-sized pieces with your hands rather than cutting with a knife, as this prevents browning and maintains a fresh appearance. Trim the red leaf lettuce and chicory into manageable pieces.
Step 13
Arrange the torn lettuce, red leaf lettuce, and chicory attractively on a serving plate or in a bowl. Neatly place the prepared seafood on top of the greens. Drizzle generously with the lemon vinaigrette dressing and sprinkle the sliced scallions over the salad as a garnish. Your beautiful and refreshing seafood salad is ready to be enjoyed!
