Start a Christmas Eve tradition with chilled Holiday Seafood Salad. - ALISON MIKSCH/Mary Engelbreit Ink.
Bring a bit of the world to your Christmas dinner table this year. Tantalise the taste buds of family and guests with a divine seafood salad from Italy; a silky rich French bisque; an English dinner spread fit for a queen; then ease it all down with silky ponche de creme from Trinidad.
However, if your pocket is shallow or if you just prefer, we have a tasty,
but inexpensive yard-style Christmas spread for the patriot in you.
ITALIAN STYLE
CAPTURE THE spirit of Christmas dinner without the bulk by making this all-in-one salad.
Traditional Holiday Seafood Salad
INGREDIENTS
1/2 cup fresh lemon juice
(from about 2 lemons)
2 garlic cloves, minced
Salt and freshly ground
pepper, to taste
1/4 cup fruity olive oil
4 cups water
2 carrots, peeled and chopped
2 small celery stalks with
leaves, cut into 1-inch lengths
1 lemon, sliced and seeded
12 black peppercorns
1 lb. medium shrimp,
peeled and deveined
1 lb. bay scallops
1 lb. cleaned squid,
cut into rings
1 lb. small mussels,
scrubbed and debearded
2 tbsps. minced fresh parsley
Lemon wedges, for garnish
METHOD
1. In a large bowl, stir together the lemon juice and garlic, and season with salt and pepper. Slowly whisk in the oil until blended. Set aside.
2. In a large Dutch oven, bring the water, carrots, celery, sliced lemon and peppercorns to a boil over high heat. Reduce the heat to medium and add the shrimp. Cook for 1 to 2 minutes, until pink; do not overcook. With a slotted spoon, transfer the shrimp to a large bowl; set the bowl aside. Return the liquid to a boil and add the scallops. Cook for 1 to 2 minutes, until just opaque; do not overcook. With a slotted spoon, remove the scallops and transfer to the bowl with the shrimp. Return liquid to a boil, add the squid, and cook for 30 seconds. With a slotted spoon, transfer the squid to the bowl.
3. Return the liquid to a boil and add the mussels. Cook, covered, over high heat until most have opened, about 5 minutes. Transfer the opened mussels to a plate and cook any unopened mussels for 1 minute longer. Discard any unopened mussels. Remove the mussels from the shells and add to the bowl with the other cooked seafood.
4. Add the dressing and toss to coat. Cover and refrigerate, stirring occasionally, for about 3 hours, or until cold. (The salad can be prepared ahead and refrigerated for up to 8 hours).
5. Remove the salad from the refrigerator 30 minutes before serving. Gently stir in the parsley and garnish the salad with the lemon wedges.
Serves 8.
