Seafood Salad

Name: Seafood Salad
Total time: 1 h 30 min
Yield: Ten servings
Ingredients: 1 pound squid; 1 pound shrimp; 1 pound scallops; Salt to taste, if desired; 3 tablespoons lemon juice; 1 tablespoon white-wine vinegar; 3/4 cup olive oil; 6 tablespoons diced roasted green chili peppers (available in specialty food stores); 3/4 cup chopped Italian parsley; 3 medium-sized tomatoes, seeded and cut into 1/4-inch dice; 6 tablespoons sliced scallions; 10 cups mixed greens, loosely packed; Freshly ground pepper to taste

By Aljean Harmetz

Total Time: 30 minutes, plus refrigeration
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:Ten servings

1pound squid
1pound shrimp
1pound scallops
Salt to taste, if desired
3tablespoons lemon juice
1tablespoon white-wine vinegar
¾cup olive oil
6tablespoons diced roasted green chili peppers (available in specialty food stores)
¾cup chopped Italian parsley
3medium-sized tomatoes, seeded and cut into ¼-inch dice
6tablespoons sliced scallions
10cups mixed greens, loosely packed
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Clean the squid and cut the bodies into one-quarter-inch rings; leave the tentacles whole if small; halve them if large.
Step 2
Cook the squid in a large pot of lightly salted boiling water until just opaque - a minute or less. Remove with a slotted spoon, drain and rinse immediately with cold water to prevent overcooking.
Step 3
Cook the shrimp in the same boiling water until just done - two to five minutes, depending on size. Remove with a slotted spoon and drain.
Step 4
Finally, cook the scallops in the same boiling water until just done - two to four minutes, depending on size. Remove with a slotted spoon and drain.
Step 5
Combine the remaining ingredients, except the greens, in a large mixing bowl. Toss the seafood in this dressing and marinate, refrigerated, for one to four hours. Correct seasonings and serve on a bed of greens.