Italian Chopped Seafood Waldorf Salad

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Sometimes a recipe idea comes together that just makes you excited!  Well; this recipe was just that kind of recipe …. Yes, it is a winner!  I will serve this for and appetizer, meal, salad, etc…. OK, not desert! It is a win win recipe!

 Impressive~ Great Presentation~ Delicious !

Italian Chopped Seafood Waldorf  Salad

Roasted California Walnuts:

1 tbsp butter

1 cup California Walnuts

1 tbsp honey

¼ tsp cayenne pepper

¼ tsp salt

Dressing:

1/3 cup good quality olive oil

1 clove garlic-diced

1 small shallot-diced

2 tbsp sambuca

Juice of 1 lemon

¼ tsp dried oregano

¼ tsp dried basil

¼ tsp dried parsley

Court Bouillon:

8 cups water

1 carrot-chopped

1 stalk celery-chopped

1 clove garlic-smashed

½ red onion

½ tsp old bay seasoning

Salad:

½ pound shrimp

½ pound Scallops

½ pound squid- prepared rings

1 sweet apple-diced small

1 large celery stalk with leaves-diced small

1 head romaine lettuce-sliced

20 endive leaves

10 grape tomatoes-halved

1 small bunch fresh parsley

½ cup balsamic pearls

Roasted California Walnuts:

Preheat oven to 350 degrees.

On a sheet pan lined with foil, grease foil with butter.  Place California Walnuts onto greased sheet pan, spread honey, cayenne and salt onto California walnuts and mix to coat all nuts.  Arrange in a single layer.  Cook in oven for 10 minutes.  Let cool.

Dressing:

In a small sauce pan add olive oil, garlic and shallots.  Cook on medium/low heat for a minute, do not brown garlic.  Add in sambuca and continue to cook another couple minutes to let the alcohol burn off.  Add the remaining dressing ingredients; simmer for another couple of minutes.  Let cool.

Court Bouillon:

In a large sauce pan, bring all court bouillon ingredients to a boil.  Cook shrimp in court bouillon for about 2 minutes or just until shrimp turn pink, remove shrimp with slotted spoon.  Bring bouillon back to a boil and cook scallops for about 2-3 minutes, or until just cooked, remove with slotted spoon.  Bring bouillon back to a boil and cook squid for about a minute.  Let all seafood cool.

Salad:

Chop cooled seafood into smaller then bite size pieces. Mix seafood, apple and celery with dressing and refrigerate for at least 2 hours or up to overnight.

Plating: 

Place desired amount of sliced romaine evenly over plates, place endives into a circle over romaine, alternating big and small to resemble a flower.  Place a cut tomato, cut side up to the end, inner center end of each endive.  Fill each with seafood salad, place a honey, cayenne roasted California Walnut at each outer edge of endive.  Top with a small sprig of fresh parsley.  In the middle of each salad, place a small bowl and evenly place balsamic pearls into each bowl.  Serve and enjoy!

Makes:  2 Dinner Salads or 4 Lunch Salads

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