Warm Mussel And Marinated Vegetable Salad Recipes

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MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!

Provided by Blair Lonergan

Categories     Salad     Side Dish

Time 2h20m

Number Of Ingredients 15

¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small yellow bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil

Steps:

  • Place all vegetables in a large bowl.
  • Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
  • Pour dressing over vegetables.
  • Refrigerate salad for at least 2 hours (or overnight).

Nutrition Facts : ServingSize 1 cup, Calories 54.3 kcal, Carbohydrate 6.8 g, Protein 1.5 g, Fat 2.9 g, SaturatedFat 0.4 g, Sodium 254.4 mg, Fiber 1.4 g, Sugar 2.4 g, UnsaturatedFat 2.4 g

WARM MUSSEL AND MARINATED VEGETABLE SALAD



Warm Mussel and Marinated Vegetable Salad image

Categories     Salad     Herb     Tomato     Vegetable     Steam     Low/No Sugar     Mussel     Fennel     Zucchini     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

1/2 fennel bulb (sometimes called anise)
1 small vine-ripened tomato
1 medium zucchini
1 teaspoon chopped shallot
a pinch cayenne
fine sea salt
freshly ground white pepper
1/2 medium garlic clove
4 imported black olives
1 teaspoon chopped fresh flat-leafed parsley leaves
2 tablespoons chopped fresh basil leaves
1 teaspoon drained capers
1/4 cup olive oil
1/4 cup extra-virgin olive oil
3 pounds mussels (preferably cultivated)
1/3 cup water

Steps:

  • Trim fennel stalks flush with bulb, discarding stalks, and cut enough of bulb into 1/4-inch dice to measure 1/3 cup. Peel and seed tomato. Separately cut enough tomato and zucchini into 1/4-inch dice to measure 1/2 cup each. In a small saucepan of boiling water blanch zucchini 1 minute and drain in a sieve. Rinse zucchini under cold water to stop cooking and drain well.
  • In a bowl combine zucchini, fennel, tomato, shallot, and cayenne and season with sea salt and white pepper. Halve garlic and pit and chop olives. Add garlic and olives to vegetable mixture with parsley, basil, capers, and oils, stirring to combine well. Chill salad, covered, at least 2 hours and up to 6.
  • Scrub mussels and pull off beards. Heat a large heavy skillet over moderately high heat until hot and add water and half of mussels. Steam mussels, covered, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to a bowl. Discard any unopened mussels. Repeat procedure with liquid remaining in skillet and remaining mussels.
  • Remove mussels from shells and divide among 4 shallow bowls. With a slotted spoon mound salad over mussels, tossing if desired. Drizzle each salad with 1 tablespoon dressing remaining in bowl.

ITALIAN SEAFOOD SALAD



Italian Seafood Salad image

Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes 10 cups; serves 8 to 10

Number Of Ingredients 13

1 teaspoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons), plus wedges for serving
1/2 teaspoon sugar, plus 6 tablespoons, separated
Kosher salt and freshly ground pepper
1/2 teaspoon finely minced garlic (1 small clove)
3/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley, plus 1 cup whole leaves
1 pound small squid, cleaned, bodies cut into 1/2-inch-thick rings and tentacles halved
1 pound large shrimp, peeled and deveined
1 pound mussels, cleaned
1 small bulb fennel, quartered and thinly sliced (2 cups)
1 small red or orange bell pepper, finely chopped (1 cup)
2 ribs celery, finely chopped (1 cup)
1 pound lump crabmeat, picked over

Steps:

  • In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
  • Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry; transfer to bowl with dressing.
  • Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes; using a slotted spoon, remove to a plate to cool slightly; pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
  • Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.

WARM MUSSEL AND MARINATED VEGETABLE SALAD



Warm Mussel and Marinated Vegetable Salad image

Provided by Maguy Le Coze

Categories     Salad     Vegetable     Mussel

Yield Makes 4 servings

Number Of Ingredients 15

1/2 cup zucchini in 1/4-inch dice
1/3 cup fennel in 1/4-inch dice
1/2 cup seeded ripe tomato in 1/4-inch dice
1 teaspoon chopped shallot
pinch cayenne
fine sea salt, to taste
freshly ground white pepper, to taste
1 teaspoon chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1/2 clove garlic, peeled and split in half
1 teaspoon drained capers
4 imported black olives, pitted and diced
1/4 cup olive oil
1/4 cup extra-virgin olive oil
3 pounds mussels, steamed open and picked from shells

Steps:

  • Bring a pot of water to a boil and blanch the zucchini for 1 minute. Drain and refresh under cold running water. Drain again and place in a bowl with the fennel, tomato, and shallot. Season with cayenne, salt, and pepper. Add the parsley, basil, garlic, capers, olives, and olive oils. Mix well. Cover and refrigerate for at least 2 hours or up to 6 hours.
  • Arrange the mussels in a radial pattern in 4 shallow, oven proof bowls. (The mussels maybe arranged and refrigerated several hours before serving.)
  • To serve, preheat the oven to 400 degrees. Place the mussels in the oven just to warm them through, about 2 minutes. Using a slotted spoon, top the mussels with the vegetable mixture. Drizzle about 1 tablespoon of the oil from the mixture over each bowl. Serve immediately.

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