Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette

TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 dinner salads, 10 lunch salads, or 20 side dishes
LEVEL: Intermediate

ingredients

VINAIGRETTE:
  • 1/2 packed cup fresh basil leaves, chopped
  • 1/2 cup grated Parmesan
  • 2 1/4 cups extra-virgin olive oil
  • Freshly ground black pepper
SALAD:
  • 1 (16-ounce) can dark red kidney beans
  • 1 (16-ounce) can chick peas ( garbanzo beans)
  • 1 pound fresh green beans, trimmed and cut into 1-inch lengths, and steamed until just tender and allowed to cool
  • 1 (16-ounce) can artichoke hearts, quartered
  • 1 (16-ounce) can pitted black olives, drained
  • 1 pound tri-color rotini pasta, boiled until al dente and allowed to cool
  • 1 pound bay scallops, steamed until opaque and allowed to cool
  • 3 (6-ounce) cans rock shrimp, drained
  • 3 (6-ounce) cans albacore tuna, drained and separated into chunks
  • 1 (8-ounce) bag fresh frozen peas, blanched, drained and cooled
  • 1 pint grape tomatoes, halved
  • 12 basil sprigs, for garnish
  • Shaved Parmesan, for garnish
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.

In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)

Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.