Recipe courtesy of Robert Irvine

Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 dinner salads, 10 lunch salads, or 20 side dishes
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Ingredients

Vinaigrette:

2 fresh lemons

1/3 cup apple cider vinegar

3 garlic cloves, minced

1 teaspoon Dijon mustard

3 tablespoons chopped chives

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

Directions

  1. 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.
  2. 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.)
  3. Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.

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