Coastal Seafood Salad with an Umami Sherry Vinaigrette
Difficulty: Easy | Makes: 3-4 Servings
This refreshing seafood dish is layered with colorful vegetables and finished with a citrusy anchovy dressing. Light yet flavorful, it's the perfect salad for a breezy summer meal!
For the Salad
- 1/2 lb cooked large peeled tail on shrimp
- 1/3 lb sea scallops, cooked until tender
- 1 tin Roland® Smoked Mussels
- 1/3 lb calamari tubes tentacles
- 1/4 cup fresh fennel, finely sliced
- 1/4 cup Roland® Red Pimientos
- 1/2 Cup Roland® Premium Hearts of Palm, diced
- 1 small head of radicchio, separated into individual leaves
- 1/4 cup toasted pine nuts
- Fresh parsley
- Fennel fronds
- Fresh lemon wedges or wheels
For the Dressing
- 2 tablespoons lime juice
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons orange juice
- 2 tablespoons Roland® French Red Wine Vinegar
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon Roland® Maple Syrup
- 1 teaspoon Roland® Anchovy Paste
- 1 tablespoon Roland® Za’atar Spice Blend
- 1/2 teaspoon ground black pepper
Directions
- In a medium sized mixing bowl, combine shrimp, scallops, mussels, calamari, fennel, pimientos, and hearts of palm; Gently fold to combined
- In a small bowl combine all of the dressing ingredients: olive oil, anchovy paste, Za'atar, garlic, lemon juice, lime juice, dill, orange rice, red wine vinegar, parsley, maple syrup black pepper. Stir until well blended
- Add the dressing to the larger bowl and gently fold ingredients until they are evenly coated
- Serve atop a bed of radicchio, garnish with toasted pine nuts, parsley, lemon and fennel fronds. Can be served with your favorite crackers or flatbreads