Tradesmens Tri Seafood Salad With Basil Parmesan Vinaigrette Recipes

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CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE



Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette image

This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 13

1 cup plain panko breadcrumbs
3 cloves garlic, 2 peeled and smashed and 1 finely grated
2 sprigs fresh thyme
2 tablespoons plus 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head red cabbage (about 2 pounds)
One 5-ounce package curly kale leaves, cut into bite-size pieces
2 medium beets (any color)
3 tablespoons sherry vinegar
2 teaspoons honey
4 tablespoons finely grated Parmesan
1/2 cup sliced almonds, lightly toasted
1 cup shaved Parmesan

Steps:

  • Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
  • While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
  • Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
  • In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
  • Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

PARMESAN BALSAMIC VINAIGRETTE



Parmesan Balsamic Vinaigrette image

Make and share this Parmesan Balsamic Vinaigrette recipe from Food.com.

Provided by Bev I Am

Categories     Salad Dressings

Time 10m

Yield 2/3 cup

Number Of Ingredients 8

1 clove garlic
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
3 tablespoons minced fresh basil
1/2 ounce parmesan cheese, finely grated (1/4 cup)
1/4 teaspoon black pepper
1/2 cup olive oil

Steps:

  • Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
  • Add oil in a slow stream, whisking until well blended.
  • Makes about 2/3 cup.

RACHAEL'S TUNA PAN BAGNAT



Rachael's Tuna Pan Bagnat image

The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 French baguette
1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns
Juice of 1 lemon (See Cook's Note)
3 tablespoons capers, drained
1/4 red onion, chopped
1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
1/2 cup good quality black olives, from bulk bins in deli area of market
1/4 cup chopped flat leaf parsley, a couple of handfuls
Coarse black pepper, to your taste
2 to 3 tablespoons extra-virgin olive oil, to your taste

Steps:

  • Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
  • Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
  • For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
  • Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.

CATFISH IN PROVENCAL PACKAGES



Catfish in Provencal Packages image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 catfish fillets, 6-ounces each
4 baby red potatoes, thinly sliced in circles
2 Roma tomatoes, cut in half
16 basil leaves
2 tablespoons extra-virgin olive oil
4 teaspoons butter
2 lemons, sliced in circles
4-ounce can artichoke hearts in water, drained and quartered
1/4 cup Kalamata or other black olives, pitted
Pinch red pepper flakes
2 teaspoons dried oregano
Salt and pepper, to taste

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut 4 pieces of parchment paper into 1-foot squares and place on a flat surface (may use aluminum foil if desired.) In the center each piece, lay down a piece of catfish. Divide the remaining ingredients among the servings. Fold in the edges of the parchment paper and seal tightly to form a bundle. Rub the top of the parchment with a little olive oil to prevent the paper from scorching in the oven. Place packages on baking sheet and bake until the packages puff and fish is opaque, about 15 minutes. The potatoes and tomatoes should be very soft.
  • Transfer packages to plates. Allow each guest to open his or her own package at the table. Serve with lemon wedges.

WARM BASIL GNOCCHI SALAD WITH CARPACCIO OF TOMATOES



Warm Basil Gnocchi Salad with Carpaccio of Tomatoes image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 7

2/3 cup extra-virgin olive oil
5 tablespoons fresh lemon juice
Gray salt and freshly ground black pepper
2 1/2 pounds vine-ripened tomatoes, preferably a mixture of red, yellow, orange and variegated
10 handfuls salad greens
1/2 recipe Gnocchi, recipe follows
About 3 1/2 ounces ricotta salata cheese or Parmesan

Steps:

  • In a medium or large bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste. Taste for balance and adjust with olive oil or lemon as necessary. Using a mandoline or sharp chef's knife, slice the tomatoes as thinly as possible and arrange on a large platter. Season with salt and pepper and spoon a little of the vinaigrette over the tomatoes. Toss the lettuce with a little more of the dressing and arrange on top of the tomatoes.
  • When the gnocchi has drained, place in the bowl with the remaining vinaigrette. Toss gently, then scatter the gnocchi on the salad. Using a vegetable peeler, shave the cheese over the salad and serve immediately.
  • 2 pounds russet potatoes
  • Coarse salt
  • 4 egg yolks
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon salt
  • Pinch freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)
  • Preheat oven to 375 degrees F.
  • Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.
  • In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
  • Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking
  • Bring a large pot of water to a boil and add salt. Add the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove with a skimmer, drain well.
  • Cook's Note: Although you need only a half batch of gnocchi for this recipe, take the time to make a whole batch, freeze half, and reap the rewards of your effort later.
  • A carpaccio is paper thin slices of a food such as tomatoes that can turn a simple supper into an elegant meal.

BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE



Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/8 cup white balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste)
1 shallot clove, very finely minced
1 tablespoon very finely minced fresh rosemary
3/4 cup olive oil, preferably extra-virgin
Salt and pepper
3 ripe tomatoes, cut into wedges
1 English cucumber, peeled and sliced
1 carrot, peeled and sliced thin, or shredded with a vegetable peeler
1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad spinner or paper towels
Salt and pepper
1 (15-ounce) can pre-cooked quail eggs*

Steps:

  • Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
  • In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.

MARINATED TUNA AND SHRIMP BROCHETTE



Marinated Tuna and Shrimp Brochette image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 2 servings

Number Of Ingredients 14

4 wooden skewers
8 ounces yellowfin or ahi tuna
8 tiger shrimp, jumbo or larger
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon ground nutmeg
1 teaspoon ground mustard seed
1 clove garlic, crushed
1/2 cup red vinegar
1/2 lemon, juiced
1/2 orange, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Soak the skewers in water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place the skewer through a piece of tuna long-ways and "cap" off with 1 more shrimp. In a medium bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus. Finally, slowly whisk in the oil to create a "vinaigrette" consistency. In a deep dish, add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25 minutes, or else the acids will cook the fish. Season with salt and freshly ground black pepper.
  • Preheat a grill or a grill pan.
  • Place the marinated skewers on the grill and cook to desired temperature (1 minute per side will cook the shrimp and make the tuna medium rare).

SEAFOOD TACOS



Seafood Tacos image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 10

1/2 recipe corn tortillas
6 leaves green leaf lettuce, washed and halved
2 pounds cooked lobster or crabmeat, shrimp and salmon (preferable poached)
1 1/2 cups Citrus Cucumber Relish, recipe above
1/2 avocado, peeled, seeded and mashed
1 cup sweet peas, blanched
1/2 bunch red radishes, washed, trimmed and thinly sliced
1/2 bunch cilantro, leaves only, roughly chopped
2 limes, halved
1/4 cup extra-virgin olive oil

Steps:

  • Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.

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