Seafood salad with white beans, arugula, and tomatoes.
Ingredients
Scale
Measurement units
- 2 lb mixed poached seafood (see classic)
- 15 oz cannellini beans, cooked
- 4 cup arugula
- 1 cup cherry tomatoes, halved
- ½ small red onion, thin sliced
- ¼ cup lemon juice
- ⅓ cup olive oil
- ¼ cup basil
Ingredients
Scale
Measurement units
- 2 lb mixed poached seafood (see classic)
- 15 oz cannellini beans, cooked
- 4 cup arugula
- 1 cup cherry tomatoes, halved
- ½ small red onion, thin sliced
- ¼ cup lemon juice
- ⅓ cup olive oil
- ¼ cup basil
Instructions
Cook the seafood
Bring salted water to boil. Cook calamari 45 seconds, shrimp 2 minutes, mussels until opened, octopus (if using) until tender. Chill all in ice water. Drain well.
Ingredients
- mixed seafood (1 ½ lb)
Make the salad
Cut seafood into bite-sized pieces. Toss with 1 can drained white beans, handful of arugula, halved cherry tomatoes, sliced red onion.
Ingredients
- cannellini beans (1 can)
- arugula (2 cups)
- cherry tomatoes (1 cup)
- red onion (½ cup)
Final the dressing
Dress with juice of 2 lemons, 1/4 cup olive oil, salt, pepper. Let marinate 15 minutes.
Ingredients
- olive oil (¼ cup)
- lemon juice (2 tbsp)
- fresh basil (¼ cup)
Add the fresh herbs
Top with fresh parsley and serve at room temperature.
Before you cook
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