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

Directions

  1. In a medium sized mixing bowl, combine shrimp, scallops, mussels, calamari, fennel, pimientos, and hearts of palm; Gently fold to combined
  2. 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
  3. Add the dressing to the larger bowl and gently fold ingredients until they are evenly coated
  4. 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