Valencia-Inspired Seafood and Vegetable Salad
Ingrediënten
- 1 dozen medium mussels
- ¼ pound cauliflower and/or broccoli cut into small florets
- Salt
- 1 teaspoon fresh lemon juice
- 1 slice lemon
- ½ pound cleaned squid or 1 pound uncleaned small squid with tentacles
- 2 ounces baby eels angulas or mock baby eels (gulas), cleaned (optional)
- 2 tablespoons finely chopped green bell pepper
- 3 tablespoons finely chopped tomato
- 1 tablespoon finely chopped scallion about 1 small
- 1 garlic clove finely chopped
- ½ cup slivered Spanish onion
- 4 pitted black olives sliced
- 1 tablespoon finely chopped dill or cornichon pickle
Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Dijon mustard
- Kosher or sea salt
Instructies
- Clean the mussels by soaking them in cold water for 30 minutes, scrubbing with a brush, and removing any beards.
- Discard any cracked shells or mussels that do not close tightly.
- In a skillet, cook the cauliflower in boiling salted water with lemon juice until crisp-tender.
- Drain and set aside.
- In the same skillet, cook the mussels in water with a lemon slice until they open.
- Remove the meat from the shells and discard the shells.
- Rinse the squid thoroughly, then cook in the skillet with the mussel liquid for about 2 minutes until just tender.
- Cut into halves or rings if necessary.
- In a medium bowl, combine the cauliflower, mussels, squid, baby eels (if using), bell pepper, tomato, scallion, garlic, onion, olives, and pickle.
- Prepare the dressing by whisking together olive oil, lemon juice, mustard, and salt.
- Fold into the salad.
- Refrigerate the salad overnight and serve cold.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this seafood salad with a crisp, dry Spanish white wine such as Albariño or Verdejo.
Nutritional Information
Calories: 185 kcal | Carbohydrates: 10 g | Protein: 16 g | Fat: 9 g | Fiber: 2 g | Sugar: 3 g
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