Mediterranean Dressing and Salad with a Seafood Medley
Description
This must be one of our all-time favorite, Mediterranean salads and dressing recipes. We really enjoy it with the seafood medley added to it.
At a Glance
Equipment
No special culinary equipment is needed for this wonderful salad and seafood medley.
Ingredients
For the Mediterranean Dressing:
3 tablespoons of Lemon Juice
1 tablespoon of Lemon Zest
¼ cup of White Wine Vinegar
¼ cup of Extra Virgin Olive Oil
2 cloves of Garlic, minced
2 tablespoons of Shallots, finely chopped
Salt and Black Pepper, freshly ground, to taste
For the Mediterranean Salad:
1 head of Romaine Lettuce, torn into bite-size pieces (about 3 cups)
1 cup of Cherry Tomatoes, sliced in half
¼ cup of Feta Cheese Crumbles
¼ cup of English Cucumber, sliced and then cut in quarters
¼ cup of Red Onion, finely chopped
¼ cup of Marinated Baby Artichoke Hearts, chopped
¼ cup of Kalamata Olives, sliced
¼ cup of Celery, chopped into ¼-inch pieces
¼ cup of Pepperoncini, chopped into ¼-inch pieces
2 tablespoons of Marinated, Sun-dried Tomatoes, finely chopped
1 Avocado, cut into cubes
For the Seafood Medley:
1 small Lobster Tail (4-6 ounces)
¼-pound of Lump Crab Meat, cooked and drained
½ pound of Mussels in their shells, cleaned
½ pound of small/medium-sized Shrimp, shells removed
½ pound of Baby Scallops, cleaned and remove the side muscles, if necessary
½ pound of Baby Squid (tubes and tentacles), cleaned
2 tablespoons of Extra Virgin Olive Oil
Juice of 1 lemon
1 tablespoon of fresh Parsley, finely chopped
Salt and Black Pepper, freshly ground, to taste
Directions
To Prepare the Mediterranean Dressing:
Place all the Mediterranean Dressing ingredients into a salad dressing container and mix thoroughly together.
To Prepare the Mediterranean Salad:
Toss all the Mediterranean Salad ingredients into a salad bowl together. Add the Mediterranean salad dressing when you are ready to serve the salad.
To Prepare the Seafood Medley:
Pre-heat your oven to 350 degrees F. Place the lobster tail in a pie tin and place it in the heated oven. Cook the lobster for 15-20 minutes. The lobster should pull out of the shell easily once it is done. Set the lobster aside to cool. Slice the baby squid tubes into slices. Sauté the squid slices as well as the shrimp for about 3-5 minutes in a sauté pan with 1 tablespoon of the Extra Virgin Olive Oil. Drain the squid and shrimp and set them aside to cool. Using a large pot that has a tight-fitting lid, add about 1 inch of water in the bottom of the pot. Heat the water to a boil, and then quickly add the mussels and put the lid on the pot. Cook them for 3 minutes and then take the lid off and stir the mussels. At this point, the mussels should have opened. Pull the opened mussels out of the pot and set them aside to cool. If there are any mussels that have not opened, keep them in the pot for another 1-2 minutes with the lid on. If these mussels still do not open, discard them. Heat the remaining olive oil in a sauté pan. Pat dry the scallops with a piece of paper towel and sprinkle the scallops with salt and pepper. Place the scallops in the sauté pan in a single layer. Note that you want the pan hot enough so that when you place the first scallop in the pan you hear it sizzle; if the first scallop does not sizzle, wait a few seconds and let the pan heat up a bit more before you add the rest of the scallops. Cook the scallops for 2 minutes then turn the scallops over and cook the second side of them for another 2-3 minutes. Remove the scallops from the heat and let them cool. Once all seafood has cooled to room temperature, chop the lobster into bite-size pieces. Remove the mussels from the shells. Put all the seafood into a bowl, squeeze the lemon over the seafood, add salt and pepper to taste, mix the seafood medley, and sprinkle the parsley on it before serving.
Wine Pairings
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